Thai Basil Pepper Jelly

• To Make Thai Basil-Infused Vinegar
• Thai basil↗2 cups

  fresh rinsed and roughly chopped

• white vinegar↗
• canning jar1 quart
• To Make Jelly
• sweet green pepper↗1 cup

  uniformly minced

• fresh hot pepper↗1⁄2 cup

  uniformly minced (red Thai, jalapeno or other type)

• red onion↗1⁄2 cup

  uniformly minced

• basil↗1⁄2 teaspoon

  dried

• thai basil infused vinegar (recipe above)↗1 1⁄2 cups
• sugar↗6 cups
• liquid pectin2 packets

  (3 ounce)

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   Note: Any remaining infused vinegar can be stored in a glass bottle and used for viniagrette dressing, marinades, etc.