Thai Basil Pepper Jelly

1. 1

   To Make Thai Basil-Infused Vinegar:

2. 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. 3

   To Make Jelly:

4. 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. 5

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

* Per serving · 4 servings · Values may vary.