When I was searching for recipes that would help me use up the glut of Thai Basil this summer I discovered this one. The best thing about it was that the recipe called for a Thai Basil infused vinegar which used 2 cups of Thai Basil leaves. While that didn't use up the crop,it certainly made a dent in it!
You have to plan this one in advance - the infused vinegar requires two weeks of sitting prior to being ready. I left it for three weeks because I had some vacation in there. ;-)
Once I returned I purchased the rest of the ingredients and made the jelly.
I had a little leftover that didn't fit into a jar and let me tell you... it is amazing! It's got the familiar look of pepper jelly but when you taste it, it's got this depth from the thai basil and then this creeping heat. Oh man, this is a definite keeper!
Thai Basil Pepper Jelly
2 packets liquid pectin
Put vegetables in food processor and pulse until minced well.
Pour into a large pot and add dried basil, 1 1/2 cup of thai basil vinegar and sugar in a large saucepan.
Bring to a rolling boil and then add the pectin.
Return to a rolling boil and stir constantly for 1 full minute.
Turn heat to low and ladle hot jelly into prepared canning jars and process in a boiling water bath for 10 minutes.
Way to use up some of the excess Jerry.
Posted by: bellini | October 20, 2013 at 08:15 PM
It worked well bellini - now to try it once it has time to get good and 'zippy'!
Posted by: JDeQ | November 08, 2013 at 10:48 AM