Quick questions about Jelly

I follow a very basic Jelly recipe - Makes about 6 8oz jars
3/1 ratio of Habs and Japs,
Vinegar
Sugar
Fruit
Pectin
Salt
 
I was just gifted a Bhut (Hottest thing I have ever had) and I want to make a jelly with it. Should I substitute all or some of the peppers for the Bhut? Should I deseed it or leave it whole? What kind of fruit would go best with it?
 
Obviously anything anyone wants to throw in will be greatly appreciated.

 

[MeatHead1313]

You could sub out some of the habs for the bhut if you're worried about the heat, or leave them in and add the bhut to your usual recipe for a hotter jelly. Deseeding or not would be up to you. Can't answer on the fruit as I haven't cooked with bhuts yet. Sounds like it'll be a great jelly either way! 

 

[salsalady]

You can take any jam or jelly recipe and just add the bhut into it.  Personally, I don't like the flavor of green chiles in jelly recipes.  I like the flavor of ripe chiles in jam/jellies.    If you want to use the same recipe you used before, just add it in and that will bump up the heat. 
 
If mixing with fruit- blackberry cherry, strawberry and even plum seem like good fruits that can handle a bhut.  Follow the jam/jelly recipe and add the finely minced chile. 
 
Have Fun!   

 

[The Hot Pepper]

I had some tonight on french toast! Raspberry Inferno, good stuff. No seeds... super tasty, nice heat. Ghost peppers.