Red Hot Pepper Jam for Those That Like It Real Hot!!!!!!!!!!

Name: Red Hot Pepper Jam for Those That Like It Real Hot!!!!!!!!!!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 9 1/2 pints
Ingredients: 1656.13 ml sugar; 3 fluid ounce certo liquid pectin; 3 red bell peppers, 3 cups fine chopped rough chopped seeds and stem removed; 170.09 g fresh raspberries, frozen without syrup is fine too; 3 ghost bell peppers; 5 habaneros; 473.18 ml vinegar, 5 percent acidity (your choice or red wine-white vinegar); 236.59 ml pomergranate juice or 236.59 ml apple juice

Submitted by Rita1652

"Now you though my Recipe #99942, Recipe #95424, Recipe #68981 was hot! You should try this if you dare! This is eye tearing mouth burning. I used 3 yes 3 ghost peppers and 5 habaneros. Ghost peppers are 100 times hotter then habaneros. I used red raspberries, red bells, and apple and pomegranate juice to bring more red to this so no need for food coloring. The naga jolokia (English: king cobra chile) — also known as bhut jolokia, dorset naga, ghost chile, ghost pepper, or naga morich — is a chili pepper."

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photo by Rita1652

Ready In:: 45mins
Ingredients:: 8
Yields:: 9 1/2 pints

ingredients

1656.13 ml sugar
3 fluid ounce certo liquid pectin
3 red bell peppers, 3 cups fine chopped rough chopped seeds and stem removed
170.09 g fresh raspberries, frozen without syrup is fine too
3 ghost bell peppers
5 habaneros
473.18 ml vinegar, 5 percent acidity (your choice or red wine-white vinegar)
236.59 ml pomergranate juice or 236.59 ml apple juice

directions

Place all peppers in a food processor and pulse till fine chopped.
Combine pepper and rest of ingredients EXCET for the pectin in a heavy bottom.
Bring to a rolling boil for 5 minutes stirring constantly.
Add pectin and bring back to a full rolling boil for 1 more minute.
Ladle into hot sterile jars leaving 1/4 inch head space.
Adjust caps onto jars that rims are wiped clean of jelly.
Process in a boiling water bath for 10 minutes. Remove lid and shut flame let sit 5 minutes. Remove and let sit at room temperature fro 24 hours. Store in a cool dark closet.