Thai Basil Pepper Jelly

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

Thai Basil Vinegar

2 cups freshThai basil, cleaned, roughly chopped

1 qt. white vinegar

glass jar for storage

Put fresh Thai Basil and white vinegar in a jar. Place lid on jar, give it a good shake and let vinegar mixture sit at room temperature (in a cool, shaded spot) for 2 weeks. Shake the infusion up a little every couple of days.  After two weeks, strain vinegar and discard basil.

Jelly

2 cups green pepper, roughly chopped

1 cup fresh hot pepper, roughly chopped

1 cup red onion, roughly chopped

1/2 tsp dried basil

1 1/2 cups thai basil vinegar

6 cups sugar<
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.

Comments

[bellini]

Way to use up some of the excess Jerry.

[JDeQ]

It worked well bellini - now to try it once it has time to get good and 'zippy'!