Thai Sweet Chili Jelly Recipe

Updated May 13, 2019

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.

My Thai: Thai Sweet Chili Jelly

Recipe Details

Thai Sweet Chili Jelly Recipe

Active 15 mins

Total 15 mins

Serves 32 servings

Makes 2 pints

Ingredients

1 1/2 pounds fresh red Thai bird chiles, trimmed
10 medium cloves garlic
2 cups white vinegar
6 cups granulated sugar
1/2 teaspoon salt
3/4 cup liquid pectin

Directions

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.

Special equipment

blender, canning jars

This Recipe Appears In

My Thai: Thai Sweet Chili Jelly

Nutrition Facts (per serving)
169	Calories
0g	Fat
43g	Carbs
1g	Protein

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.