Basil Jelly

Kathie Carr


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.


★★★★★ 1 vote

6 small jars
20 Min


  • 4 c
  • 2 c
    firmly packed fresh basil leaves, finely chopped
  • 1 pkg
    (1-3/4 ounces) powdered fruit pectin
  • 3-4
    drops green food coloring
  • 5 c

How to Make Basil Jelly


  1. In 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.
  2. Carefully 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.

Printable Recipe Card

About Basil Jelly

Course/Dish: Jams & Jellies

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