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. ---------------------------------------------------------------------------
Nutrition
Ingredients
