Sweet & Tart Basil Jelly
1 1/2 cloosely packed fresh basil leaves
1 cwhite vinegar
1 Tbsplemon juice
5 1/2 csugar
2pouches liquid pectin
3drops green food coloring
How to Make Sweet & Tart Basil Jelly
- 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.