Thai Sweet Chili Jelly Recipe

Leela Punyaratabandhu

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.

Recipe Facts

Active: 15 mins
Total: 15 mins
Serves: 32 servings
Makes: 2 pints

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Ingredients

  • 1 1/2 pounds chilis

  • 10 medium cloves garlic

  • 2 cups white vinegar

  • 6 cups granulated sugar

  • 1/2 teaspoon salt

  • 3/4 cup liquid pectin

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Special equipment

blender, canning jars

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Nutrition Facts (per serving)
169 Calories
0g Fat
43g Carbs
1g Protein
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Nutrition Facts
Servings: 32
Amount per serving
Calories 169
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 42mg 2%
Total Carbohydrate 43g 16%
Dietary Fiber 1g 2%
Total Sugars 39g
Protein 1g
Vitamin C 31mg 155%
Calcium 7mg 1%
Iron 0mg 2%
Potassium 76mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)