A couple of years ago, I had found an intriguing recipe for a Thai Basil Jelly through my beloved Harvest Forum. But as I imagined the end result while reading the instructions, something didn’t seem quite right, like it initially started as one recipe but ended with something else. There were steps missing, ingredients left out, and it was just plain wonky, so I decided to make my own recipe.
After consulting a few Canning Jedi Masters on the Harvest Forum and jazzing up a current Ball recipe for Basil Banana Pepper jelly, I created something that will knock your socks off! My Thai Basil plants are planted and I’m just waiting to get started on another batch. If you can't find Thai Basil, Sweet Basil, or any other fresh basil will work just fine for making the infused vinegar.
But if you can swing it, do try the Thai Basil. It's so exotic that it brings the flavor profile for this jelly to another level.
I’m a big believer of layered flavors, infused ingredients, and all things macerated. I’ve actually had friends argue over who got the last jar of this wonderful jelly! The preparation for this recipe takes some time, but its well worth it. Besides the amazing taste, this recipe makes a beautiful, jeweled jelly.
*Note: You will need at least 2 weeks prior to make the Thai Basil Infused vinegar before making this jelly.
Kathy's Thai Basil Pepper Jelly
Recipe adapted/modified from Ball “Basil Banana Pepper Jelly”
Makes 8 half-pints
1 cup sweet bell peppers (green), uniformly minced
½ cup hot peppers (red), uniformly minced
½ cup red onion, uniformly minced
½ tsp dried basil
1 ½ cups Thai Basil infused vinegar*
6 cups sugar
2 pouches liquid pectin
To make Thai Basil Infused Vinegar: Roughly chop about 2 cups of rinsed, fresh Thai Basil and place it in a quart canning jar. Fill jar with white vinegar, 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*.
To make jelly: Combine the minced vegetables, dried basil, infused vinegar, and sugar in a large saucepan. Bring to a full boil, add the pectin, and boil hard (stirring constantly) for 1 full minute. Ladle hot jelly into prepared, half-pint canning jars and process in a BWB for 10 minutes.
*Note: any remaining infused vinegar can be stored in a salad vinegar bottle and used for viniagrette dressing, marinades, you name it!
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18 comments:
I just gasped out loud, this recipe looks fantastic. I've only recently started canning but I absolutely love it. You are definitely an inspiration!
Ms. Whiteplates, thank you! It's definitely a keeper recipe. After a while, all the canning recipes start to look the same, but this one is different.
It's great as a savory jelly with cream cheese, glazed over grilled meat, or added to sauces.
I can't wait till my basil plants are grown!
I followed this link from the can jam roundup. I had so much leftover Thai basil last year that I wasn't going to grow it this year. You've totally inspired me to plant it again and try this recipe! Thanks!
Sadie, I only grow Thai Basil for this and the occasional stir-fry.
Like I mentioned, save the leftover vinegar infusion....it makes a kick-butt salad dressing!
this basil pepper jelly haves an incredible taste, thank you, hey do you some recipe made with borraja leaves ?
I used white wine vinegar to make the thai basil vinegar....then thought afterwards that may not work to make the jelly..... as it has to sit for two weeks, I thought I better find out first. THanks.
I have used white wine vinegar... is that going to affect the recipe when it's finished brewing?
Unknown,
White wine vinegar will be fine. Your jelly will be delicious!
Have fun!
Can you post a picture of this jam?
Hi Anon,
I haven't made it in a while, and unfortunately I never took a picture of it last time.
BUT, herbs are starting to come into the farmer's markets and I've been wanting to make this again.
Stay tuned...I'll do another post with pics in a few weeks.
I have thai - chilli peppers the tiny pinky sized ones and these are ZOMG hot... would you still recommend using 1/2 a cup of these chopped?
Benny,
Believe it or not, yes I would. You'd be surprised at how much heat the vinegar takes out of the peppers. But, just to be on the safe side, try the recipe with half of your peppers and half of another hot pepper (just as long as it totals 1/2 cup)
Now, when I use peppers for this recipe (and in any pepper jelly), I always remove the seeds and ribbing from the peppers. This helps keep the heat levels down to a nice afterburn. I'm not sure if you'd be able to do that with those teeny peppers.
I have some pictures of this jelly I'm going to post this week, so stand by to see what it looks like.
I have made this Fabulous jelly and its a favourite.... I even love it on bagel lol. I can post a pic but not sure how.
Unknown,
It is wonderful isn't it? I am going to post a pic this weekend, I promise!
I'm so glad you like it!
How many jars (and what size) does this recipe make? I don't see that anywhere. I just put my Thai basil & vinegar in a jar to start infusing! I can't wait for the two weeks to be up! I have Thai peppers coming out of my ears.
Do you think I could seed & slice up my peppers in advance, and freeze them?
Thanks!
Alecia,
Oops, sorry that wasn't posted. This will make 8 half pints.
I wouldn't slice and freeze the peppers as I think they would turn out too mushy after defrosting and then processing.
Have fun and thanks for stopping by!
I ended up with 5 "chunky" half pints of jam, plus a pint of strained jelly. Very interesting flavors which will certainly be wonderful come winter. We intend to use as an eggroll dipping sauce.
Alpo,
Awesome! Yes, this will make a great dipping sauce for eggrolls; good idea!
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