Sweet & Tart Basil Jelly

Tess Geer

By
@dmsgrl

This jelly is on the tart side. If you'd like it a bit sweeter, increase sugar to six cups. You can use more or less food coloring as you prefer. Basil jelly is a wonderful way to use up some of summer's last basil. Try it with cream cheese. It's so good!

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
10 4 oz jelly jars
Prep:
20 Min
Cook:
10 Min
Method:
Canning/Preserving

Ingredients

1 1/2 c
loosely packed fresh basil leaves
1 c
white vinegar
1 Tbsp
lemon juice
2 c
water
5 1/2 c
sugar
2
pouches liquid pectin
3
drops green food coloring

Step-By-Step

1Combine basil leaves, vinegar & lemon juice in a large, nonreactive saucepan for 15 minutes. While basil is mixture is resting, prepare jars.
2Add water and food coloring to basil mixture. Heat until just beginning to boil. Add sugar all at once and stir to dissolve sugar. Bring to a hard boil that cannot be stirred down.
3Quickly add the pectin (I snip open the packets in advance and have them standing in a coffee mug nearby). Return to a hard boil that cannot be stirred down. Boil for one minute.
4Remove from heat. Using a slotted spoon, remove and discard basil leaves. Fill jars and wipe rims. Add lids and tighten to finger-tip tight. Process in boiling water bath for 10 minutes.
5Remove and set out of direct sunlight for 12 hours. Check jars for seal. Refrigerate or reprocess unsealed jars. Store sealed jars in a dark cupboard. Will keep for one year.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy