basil jelly

Name: Basil Jelly
Prep time: 20 min
Yield: 6
Ingredients: 4 cup(s) water; 2 cup(s) firmly packed fresh basil leaves, finely chopped; 1 package(s) (1-3/4 ounces) powdered fruit pectin; 3-4 - drops green food coloring; 5 cup(s) sugar

★★★★★ 1 Review

review

By Kathie Carr

@kathiecc

from North Liberty, IN

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 Review

serves 6 small jars

prep time 20 Min

Ingredients For basil jelly

4 c

water
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

sugar

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.
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Categories & Tags for Basil Jelly:

Jams & Jellies