Hot Chile
and Basil Jelly
50-60 Chile
½ cup chopped fresh basil
1 ½ cups cider vinegar
6 ½ cups sugar
½ tsp salt
2 pouches (3 oz. each) liquid pectin
2-3 drops green food coloring
Prepare your preserving jars.
Cut the stems off peppers and slice lengthwise. Bending them inside out will loosen the seeds and they can easily be slid out with the white membrane. (Wear gloves while doing this. These peppers are hot and the juice will remain on your hands for 24-48 hours even after you wash them.)
Chop peppers in food processor/chopper until fine and uniformly ground. Measure out 2 cups.
Combine peppers, basil, vinegar, sugar and salt in preserving pot. Bring to a boil over high heat, stirring occasionally. Once mixture is at a full boil, set timer for 5 minutes and stir constantly. After 5 minutes, stir in pectin and return to a full boil. Set timer for one minute (exactly- too long will cause very thick jelly).
Remove from heat and stir constantly for 3-4 minutes to prevent peppers from floating to the tops of the jars. Add green food coloring.
Spoon into hot preserving jars, leaving ¼ inch head space; wipe the rims clean, and seal according to manufacturer’s directions. Process in boiling water bath for 5 minutes
Yield: 7 8oz jars
** This jelly is perfect at Christmas time, not only for gifts, but spread cream cheese on crackers and a little dollop of jelly on top makes for a festive treat.
© Crackerberries 2012
