Thai Basil Pepper Jelly

"This is a 2 for 1 recipe. See "Note" below. From justtherightsizeblog. She says of Thai basil, "It's so exotic that it brings the flavor profile for this jelly to another level." Serving suggestions: spoon over cream cheese or glaze bbq chicken breast. Time to make infused vinegar not included."
photo by Sue R. photo by Sue R.
photo by Sue R.
Ready In:
6 1/2 pints


  • To Make Thai Basil-Infused Vinegar

  • 2 cups Thai basil, fresh rinsed and roughly chopped
  • white vinegar
  • 1 quart canning jar
  • To Make Jelly

  • 1 cup sweet green pepper, uniformly minced
  • 12 cup fresh hot pepper, uniformly minced (red Thai, jalapeno or other type)
  • 12 cup red onion, uniformly minced
  • 12 teaspoon basil, dried
  • 1 12 cups thai basil infused vinegar (recipe above)
  • 6 cups sugar
  • 2 (3 ounce) packets liquid pectin


  • To Make Thai Basil-Infused Vinegar:

  • Place fresh Thai Basil and place it in a quart canning jar. Fill jar with white vinegar to top, place lid on jar and let vinegar mixture sit at room temperature (in a cool, shaded spot) for 2 weeks. After two weeks, strain vinegar and discard basil.
  • To Make Jelly:

  • Combine the minced vegetables, dried basil, 1 1/2 cups infused vinegar and sugar in a large saucepan. Bring to a full boil then add the pectin. Return to a hard boil, stirring constantly for 1 full minute. Ladle hot jelly into prepared, half-pint canning jars and process in a boiling water bath for 10 minutes.
  • Note: Any remaining infused vinegar can be stored in a glass bottle and used for viniagrette dressing, marinades, etc.

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  1. erikapgray
    This is so good. I was short on time so instead of letting the basil sit in the vinegar for a week, I heated the 1.5 cup of vinegar to just boiling and then took it off heat, chopped basil in the vinegar, covered it and let it steep for 15 minutes and then strained out the basil and proceeded with the recipe as written. Fantastic.


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