This year I made jelly with
1. Orange Hananero
2. Red Ghost
3. Scorpion

I also made a small batch (4jars) of a ghost/scorpion combo. HOT!!!Takes a lot of cream cheese to help w/ the heat.

We made some ghost pepper jelly too. Well, we tried. For some reason it didn't jell. Instead it hardened up. Without much jelly making experience, we assume we didn't time the boil right, or the fact that we didn't use enough pepper bulk. We just used about 6 peppers for the whole batch. I think we should have used both jalapenos and ghost peppers. We will try that next year.

How did you make yours?

btw,, we ran the hardened jelly in the microwave and poured the melted syrup over cream cheese. We just had to eat it fast before it hardened back up.

Here is how we made ours.

4 cups chopped jalapeno peppers,
1 cup cider vinegar
1 pkg. SURE-JELL
1/2 tsp. butter
5 cups sugar

Bring peppers, vinegar and sure jell to boil. Add butter to reduce foaming. Add sugar, return to boil and boil for 1 minute. Add a couple of drops of green food coloring for appearance. Ladle into sterilized canning jars. Screw on the lids and process in boiling water for 10 minutes.

I assume you could substitute just about any variaty of peppers, or combination of peppers to make 4 cups.

Below is my recipe/cooking strategy. You can vary to suit your taste.

Ingredients
2 cups of sliced peppers
1ý cups of apple cider vinegar
ý tbsp margarine
1 pouch of Certo
6 cups of sugar

Directions

Combine peppers, vinegar, margarine, a/ sugar
Bring to boil
Cook 3-4 mins
Stir in Pectin (Certo)
Boil addâÂÂl min (constantly skimming foam)
Add jelly to jars
Boil jar to seal for 3-4 mins

Place a/ let sit 3-5 days