I'd like some input for the ratio of ghost peppers to, say, a quart of jam. How many peppers per quart do you use? I have a ton of peppers and will experiment with my fruit jams but I have never done this before and have no clue. I'm looking for something edible for stuff like cream cheese and bagels, but with a serious kick that would please the serious chili pepper fan.
There are no stupid questions, so don't go making fun of me!