Thai Sweet Chili Jelly Recipe – a delicious recipe with fresh red Thai bird chilis, garlic, white vinegar, granulated sugar, salt, liquid pectin. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a blender or food processor bowl, puree the peppers, garlic, and vinegar together until the mixture is coarsely chopped. Adjust chunkiness or smoothness to your preference.
2
Transfer the pepper-garlic mixture to a large, deep stainless steel pot. Add the sugar to the pot. Bring to a boil over high heat, stirring occasionally, for 10 minutes. Stir in the pectin and boil hard, stirring constantly, for one minute. Remove from heat and skim off any foam that may form on the surface.
3
Quickly pour hot jelly into sterilized jars, leaving 1/2 inch (1/2 centimeter) headspace. Wipe rim. Place the flat lids on the jars. Screw down the bands until resistance is met.
4
The jelly can be kept in the refrigerator for up to six months. If you would like to preserve it longer without refrigeration, follow the steps in
5
.
1481
kcal
Calories
366
g
Carbs
12
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 pounds fresh red Thai bird chilis, trimmed, 10 medium cloves garlic, 2 cups white vinegar, 6 cups granulated sugar, and more.
Yes, Thai Sweet Chili Jelly Recipe falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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