 |
Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 8 |
|
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. Ingredients:
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 |
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.
|
|