Sweet & Tart Basil Jelly

Name: Sweet & Tart Basil Jelly
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10 4 oz jelly jars
Cuisine: American
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

By Tess Geer
@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!

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Comments:

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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
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How to Make Sweet & Tart Basil Jelly

Step-by-Step

Combine basil leaves, vinegar & lemon juice in a large, nonreactive saucepan for 15 minutes. While basil is mixture is resting, prepare jars.
Add 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.
Quickly 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.
Remove 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.
Remove 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.