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Superhot pepper ratio for JAM

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.
 
Thanks!

There are no stupid questions, so don't go making fun of me!
 
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