Sweet & Tart Basil Jelly

Tess Geer


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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10 4 oz jelly jars
20 Min
10 Min


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1 1/2 c
loosely packed fresh basil leaves
1 c
white vinegar
1 Tbsp
lemon juice
2 c
5 1/2 c
pouches liquid pectin
drops green food coloring

How to Make Sweet & Tart Basil Jelly


  • 1Combine basil leaves, vinegar & lemon juice in a large, nonreactive saucepan for 15 minutes. While basil is mixture is resting, prepare jars.
  • 2Add 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.
  • 3Quickly 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.
  • 4Remove 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.
  • 5Remove 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.

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About Sweet & Tart Basil Jelly

Course/Dish: Jams & Jellies
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy

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