Basil Jelly

By Kathie Carr
@kathiecc

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.

Rating:

★★★★★ 1 vote

Comments:

1 Comment

Serves:

6 small jars

Prep:

20 Min

Ingredients

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

Step-by-Step

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.
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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