Basil Jelly
By
Kathie Carr
@kathiecc
1
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.
I grow fresh basil find the flavor so much better than the dried basil.
Ingredients
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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
- 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.
- 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.
About Basil Jelly
Course/Dish: Jams & Jellies
