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Thai Basil Pepper Jelly

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“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.”
READY IN:
26mins
YIELD:
6 1/2 pints
UNITS:
US

Ingredients Nutrition

  • 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

Directions

  1. To Make Thai Basil-Infused Vinegar:
  2. 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.
  3. To Make Jelly:
  4. 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.
  5. Note: Any remaining infused vinegar can be stored in a glass bottle and used for viniagrette dressing, marinades, etc.

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