Thai Basil Pepper Jelly Recipe

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Thai Basil Pepper Jelly
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Ingredients:

Directions:

  1. To Make Thai Basil-Infused Vinegar:.
  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. To Make Jelly:.
  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. Note: Any remaining infused vinegar can be stored in a glass bottle and used for viniagrette dressing, marinades, etc.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 687.8 Kcal (2880 kJ)
Calories from fat 12.52 Kcal
% Daily Value*
Total Fat 1.39g 2%
Cholesterol 64.47mg 21%
Sodium 484.25mg 20%
Potassium 359.64mg 8%
Total Carbs 149.91g 50%
Sugars 116.37g 465%
Dietary Fiber 3.05g 12%
Protein 11.04g 22%
Vitamin C 24.5mg 41%
Iron 0.7mg 4%
Calcium 36mg 4%
Amount Per 100 g
Calories 222.32 Kcal (931 kJ)
Calories from fat 4.05 Kcal
% Daily Value*
Total Fat 0.45g 2%
Cholesterol 20.84mg 21%
Sodium 156.53mg 20%
Potassium 116.25mg 8%
Total Carbs 48.45g 50%
Sugars 37.61g 465%
Dietary Fiber 0.98g 12%
Protein 3.57g 22%
Vitamin C 7.9mg 41%
Iron 0.2mg 4%
Calcium 11.6mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.3
    Points
  • 17
    PointsPlus

Good Points

  • fat free,
  • saturated fat free

Bad Points

  • High in Sugar

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