I don't see any Thai Basil Jelly recipe. I do have a recipe for Basil Jelly. Actually, I would think any Basil Jelly or Mint Jelly would work. Alternatively, if no one comes up with the specific recipe, if you give us the list of ingredients we can extrapolate the method. There aren't that many ways to make an herb jelly.

Carol

Carol, here's the recipe and the person I originally copied from. If you read the recipe, there's no mention of what to do with the basil! :-) And of course, I would BWB process.

Thai Basil Pepper Jelly/ Submitted by: chemprof

This is good as: an appetizer when spread over cream cheese or goat cheese and served with crackers or toasted bread rounds or a condiment with pork or lamb (or even chicken!).

This recipe is adapted from one called "Walt's Habanero Jelly" which can be found in various places on the net including "recipesource.com".

2 c chopped red and yellow bell pepper
1 c fresh thai basil leaves
1-1/2 c vinegar (1/2 & 1/2) rice wine and cider
5 c sugar
1 T lime or lemon juice
5Â15 habanero chiles (orange and/or red)
1 tsp butter
1 pkg pectin (powder, sure-jell)

Prepare jelly jars according to directions (wash w/ hot soapy water, sterilize lids by pouring boiling water over). I like to use the little 1/2 cup jars.
Seed and stem bell peppers, chop finely. CAREFULLY seed and stem habanero peppers (I highly recommend you wear a mask and gloves when you do this...these are the most toxic things I have worked with outside the lab!). Chop finely (I use a small food processor/chopper for this).
Measure sugar into a bowl. Place the chiles, bell peppers, dry pectin, vinegar and butter in a large stainless steel pot. Bring to a rolling boil, stirring constantly.

Add sugar immediately, return to a rolling boil and boil exactly one minute. Remove from heat and fill prepared jelly jars. Wipe rims with damp cloth, cover with lid and screw on bands tightly.

Invert for 5 minutes then turn over and let cool slowly. After jars are cool check seals by pressing top of jars. If lid springs up, jar is not sealed (But can be kept in fridge!). I shake these occasionally as they cool to distribute the peppers so it looks nice. Tastes just as good if you don't and just stir before serving. ;-)

Variations: You can use from 5-15 habaneros, depending on how much heat you want! I usually use about 10. I have made rosemary by subbing about 1/4-1/2 cups of chopped rosemary leaves. You might want to use all cider vinegar for that version.

I was thinking of an infused herb jelly, but this is actually a pepper jelly.

I see what you mean about two recipes being melded. The instructions obviously don't match.

My first concern, though, isn't the instructions but the acidity. This jelly has really high amounts of low-acid product in relation to the vinegar. Also rice vinegar tends to be lower acidity than others - around 4% instead of 5%? Using regular white wine vinegar would take care of that issue.

The closest I could come is a Ball Basil Banana Pepper recipe. Transposing to your recipe the amounts would be:

1 cup sweet peppers
1/2 cup hot peppers
1/2 cup basil leaves
1 1/2 cups vinegar
6 cups sugar
2 pouches liquid pectin

If you wanted to infuse the basil in the vinegar and then strain it out, you could sub another 1/2 cup of peppers or use some red onion in lieu of the basil. I'm not sure how pretty the basil would look in this jelly.

Instructions are pretty simple combine the fresh ingredients and vinegar, stir in the sugar. Bring to a full rolling boil that can't be stirred down. Stir in the pectin at the end. I think it's one minute after that.

Skim off any foam. Do the usual for bottling.

I'm ignoring the butter because I don't use it, but I'm betting you could get by with 1/2 tsp. I also wouldn't be surprised if 1 pouch of pectin would be enough. It's just a guess, but I've gotten away with it. Try the regular way first. If you like the results, then next time try with one.

I hope this helps.

Carol

Yeah Carol, I was thinking of a vinegar infusion too. I think the basil would just turn to mish-mash-mush in the jelly anyway, but an infused vinegar would be divine.

I like the idea of the red onion too. I'll give it a try. Thanks!

I'm glad I could help. Let us know how it turns out.

I should have mentioned that I subbed your Thai basil for red onion in the original Ball recipe, so there's no problem with subbing measure-for-measure as far as safety's concerned.

1/2 cup of chopped Habs would probably take off heads, but at least you know you have plenty of latitude or you could increase the sweet bells and reduce Habs to somewhere in the neighborhood of 1/4 cup. It depends on how hot your habs are. The last we grew were downright incendiary!

Carol

Yeah, I'm not a big fan of too-hot-to-eat food. I like it hot, but not so hot that is painful. I have a "Chili-Chili" pepper plant that is crying to be harvested right now. It's got a good flavor and about the same heat as a jalapeno.

I have a bottle of Habanero Wine that will light you up, but it's mostly for marinating meat, or for staying warm in the winter. :-)

What's the best way to make an infused vinegar? How long does it take?

10 days? 3-4 weeks? It all depends on your preference for intensity of flavor.

But for a jelly you can shorten the process; you might make a little extra. You may find you like it for salads or marinades.

Sterilize the jar and put cap in hot water until ready to use. If you're using a cork, dip it in boiling water several times. Plan on 2 cups vinegar per half-cup herb or thereabout. Clean herbs (wash and blot dry). If you really want to sanitize, dip in 1 tsp. bleach to 6 cups water, rinse thoroughly and blot dry again.

Bruise the leaves to speed up the infusion. Heat vinegar to just below boiling, somewhere around 195 degrees. Pour over the herbs and let set. Store cool and dark. For jelly you could start checking a week in to see if it's reaching the intensity you like. Thai basil isn't shy so it shouldn't take long.

I'd probably use a white distilled vinegar for clarity and so as not to interfere with other flavors. White wine vinegar is also a possibility, but wine and rice vinegars are more susuceptible to bacterial growth because of certain proteins, so appropriate sterilization is really important with those types.

I'm really interested in how this turns out and how many hot peppers you decide to use.

Happy preserving,
Carol

Carol,

I'm going to start the vingegar this weekend. Thai Basil infused vinegar just sounds good on its own! I may even add a pepper or two just to spice it up a little. Layered heat...yeah baby!

I'll post when I make the jelly.

http://justtherightsize.blogspot.com/2010/04/thai-basil-pepper-jelly.html
This site does give a recipe for the pepper jelly but also includes the instructions for the infused vinegar as well. I'm going to try to use the vinegar to make jelly, leaving out the peppers.

I just made thai basil jelly. I am now looking at it with the worried look a Mom has when things do not go right. Perhaps it will not jell. I only used one packet of pectin. But out of this possible failure came the Thai basil vinegar recipe which is the liquid used for the jelly. I infused one quart of vinegar with 2 cups of thai basil, Flowers and all. Allow to sit in a cool dark place for 2 weeks. The result: A lovely strawberry red vinegar. I plan to add garlic next go around.