Exquisite Thai Basil Pepper Jelly

Elevate your culinary repertoire with this exquisite Thai Basil Pepper Jelly. Delight in the sweet and spicy flavors of this jelly, infused with fresh Thai basil and a blend of minced sweet and hot peppers. Perfect as a spread or glaze, this jelly is a versatile addition to any pantry.

Ingredients

Fresh and Flavorful Ingredients
2	cups fresh Thai basil, rinsed and roughly chopped
	white vinegar
1	quart canning jar
1	cup sweet green pepper, uniformly minced
1⁄2	cup fresh hot pepper, uniformly minced (red Thai, jalapeno, or other type)
1⁄2	cup red onion, uniformly minced
1⁄2	teaspoon basil, dried
1 1⁄2	cups Thai basil infused vinegar (recipe above)
6	cups sugar
2	(3 ounce) packets liquid pectin

Instructions

• Expertly Crafted Jelly Making Instructions

  1. To Make Thai Basil-Infused Vinegar: Place fresh Thai Basil in a quart canning jar. Fill the jar with white vinegar to the top, seal the lid and let the vinegar mixture sit at room temperature in a cool, shaded spot for 2 weeks. After two weeks, strain the vinegar and discard the basil.
  2. To Make Jelly: In a large saucepan, combine the minced sweet green pepper, minced hot pepper, minced red onion, dried basil, 1 1/2 cups of the Thai basil-infused vinegar (recipe above), and sugar. Bring the mixture to a full boil, then add the liquid pectin. Return to a hard boil, stirring constantly for 1 full minute. Ladle the hot jelly into prepared half-pint canning jars and process in a boiling water bath for 10 minutes.
  3. Note: Any remaining Thai Basil-infused vinegar can be stored in a glass bottle and used for vinaigrette dressing, marinades, or other culinary creations.

Aug 01, 2024