Note: For less hot jelly, remove some of the seeds and veins of the peppers before blending them. Keep in mind, however, that the level of heat dissipates upon storage.
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- Yield:makes 2 1/2 pints
- Active time: 15 minutes
- Total time:15 minutes
- 1 1/2 pounds fresh red Thai bird chilis, trimmed
- 10 medium cloves garlic
- 2 cups white vinegar
- 6 cups granulated sugar
- 1/2 teaspoon salt
- 3/4 cup liquid pectin
In a blender or food processor bowl, purée the peppers, garlic, and vinegar together until the mixture is coarsely chopped. Adjust chunkiness or smoothness to your preference.
Transfer the pepper-garlic mixture to a large, deep stainless steel pot. Add the sugar to the pot. Bring to a boil over high heat, stirring occasionally, for 10 minutes. Stir in the pectin and boil hard, stirring constantly, for one minute. Remove from heat and skim off any foam that may form on the surface.
Quickly pour hot jelly into sterilized jars, leaving 1/2 inch (1/2 centimeter) headspace. Wipe rim. Place the flat lids on the jars. Screw down the bands until resistance is met.
The jelly can be kept in the refrigerator for up to six months. If you would like to preserve it longer without refrigeration, follow the steps in A Beginner's Guide to Canning.