Thai Sweet Chili Jelly

Ingredients

• 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

Directions

1. Combine the peppers, garlic, and vinegar in a blender or food processor, then purée until everything is broken down into a coarse mixture. Make it a little chunkier or smoother, depending on what you like.
2. Pour the pepper and garlic mixture into a large, deep stainless steel pot, then stir in the sugar. Set the pot over high heat and bring it to a boil, stirring now and then, and let it cook for 10 minutes.
3. Add the pectin and keep the mixture at a strong boil for 1 minute, stirring the whole time. Take the pot off the heat and spoon away any foam on top.
4. Working quickly, ladle the hot jelly into sterilized jars, leaving 1/2 inch (1/2 centimeter) of headspace. Clean the rims, set the flat lids in place, and twist on the bands just until you feel resistance.
5. Keep the jelly in the refrigerator for up to 6 months. For longer storage without refrigeration, use a standard canning method.