Thai Basil Pepper Jelly Recipes

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THAI BASIL PEPPER JELLY



Thai Basil Pepper Jelly image

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.

Provided by gailanng

Categories     Jellies

Time 26m

Yield 6 1/2 pints

Number Of Ingredients 10

2 cups Thai basil, fresh 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

Steps:

  • 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.

Nutrition Facts : Calories 806.4, Fat 0.2, Sodium 5.9, Carbohydrate 204.5, Fiber 1.7, Sugar 201.5, Protein 1.1

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