Thai Basil Pepper Jelly - cooking recipe

Ingredients

To Make Thai Basil-Infused Vinegar
2 cups Thai basil, fresh rinsed and roughly chopped
white vinegar
1 quart canning jar
To Make Jelly
1 cup sweet green pepper, uniformly minced
1/2 cup fresh hot pepper, uniformly minced (red Thai, jalapeno or other type)
1/2 cup red onion, uniformly minced
1/2 teaspoon basil, dried
1 1/2 cups thai basil infused vinegar (recipe above)
6 cups sugar
2 (3 ounce) packets liquid pectin

Preparation

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