basil jelly
(1 rating)
The pretty green jelly is really good with cream cheese as an appetizer on crackers. I also like to combine a jar with 1 cup of barbecue sauce and simmer cocktail meatballs in the mixture. I grow fresh basil find the flavor so much better than the dried basil.
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(1 rating)
yield
6 small jars
prep time
20 Min
Ingredients For basil jelly
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4 cwater
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2 cfirmly packed fresh basil leaves, finely chopped
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1 pkg(1-3/4 ounces) powdered fruit pectin
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3-4drops green food coloring
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5 csugar
How To Make basil jelly
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1In a large saucepan, bring water and basil to a boil. Remove from the heat; cover and let stand for 10 minutes. Strain through cheesecloth and discard basil. Return 3-2/3 cups liquid to the pan. Stir in pectin and food coloring. Return to a rolling boil over high heat. Stir in the sugar. Boil for 1 minute, stirring constantly. Remove from the heat and skim off foam.
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2Carefully ladle hot mixture into sterilized hot half-pint jars, leaving 1/4 inch headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Makes 6 half-pints.
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