Thai Basil Pepper Jelly

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READY IN: 26mins
UNITS: US

INGREDIENTS

Nutrition
  • To Make Thai Basil-Infused Vinegar
  • 2
    cups Thai basil, fresh rinsed and roughly chopped
  • 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
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DIRECTIONS

  • 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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