Recipe Archives->Preserving->Thai Pepper Jelly

Thai Pepper Jelly

14-16 fresh Thai chiles, preferably orange to red (not green)
2 C yellow or orange sweet bell peppers
1 1/2 C Apple cider vinegar
6 1/2 cups sugar
3 oz liquid pectin (if you get the Certo brand, this is one pouch)

Seed Thai chiles and slice thinly into rings, mince bell peppers
fine.  Put in a pot with sugar, and vinegar until the mixture boils,
boil for two minutes.  Turn off heat (or remove fron heat) for five
minutes.  Add the pectin and cook until mixture boils, this time
for one minute.  Be careful not to overcook once the pectin in
added or the jelly will crystallize.

Pour jelly into hot, sterilized jars.  Seal. Cool jars on a rack.

About 5-7 8 oz jars. Try to get the straight sided Ball jars for
this jelly.  This recipe makes about 10 4 oz jars.


Red jelly:  1 cup chopped red fresnos, 1 cup red bells, use red
wine vinegar.  Some recipes call for food coloring.

You can use any red hot pepper for the jelly. Red serranos are
really good.

Printable version: thai-pepper-jelly.txt.