"Your dreams, your desires are not too big for you. They are just the right size." - Regina Thomashauer
Saturday, August 24, 2013
Thai Basil Pepper Jelly (with pics)
As promised, I'm posting some pictures of my delicious Thai Basil Pepper Jelly. This year I made quite a bit, so a lot of my friends and family will be getting some of this yummy jelly for the holidays.
But first, I want to show you how easy it is to make the Thai Basil infused vinegar. All it takes is some Thai Basil, vinegar, and time. Just chop it up (about 2 cups per quart) and add regular distilled white vinegar. Let the jars sit in a dark, cool spot on your kitchen counter for two weeks, then strain the Thai Basil out of the vinegar.
Follow the recipe to make the jelly and this is what you end up with. Isn't it beautiful? My husband and I agree that it looks like a piece of amber. It looks like Christmas in a jar.
This jelly is especially good with a creamy Chevre or even cream cheese on toast or crackers.