sweet & tart basil jelly
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!
prep time
20 Min
cook time
10 Min
method
Canning/Preserving
yield
10 4 oz jelly jars
Ingredients
- 1 1/2 cups loosely packed fresh basil leaves
- 1 cup white vinegar
- 1 tablespoon lemon juice
- 2 cups water
- 5 1/2 cups sugar
- 2 - pouches liquid pectin
- 3 - drops green food coloring
How To Make sweet & tart basil jelly
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Step 1Combine basil leaves, vinegar & lemon juice in a large, nonreactive saucepan for 15 minutes. While basil is mixture is resting, prepare jars.
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Step 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.
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Step 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.
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Step 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.
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Step 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. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Diet:
Vegetarian
Diet:
Gluten-Free
Diet:
Vegan
Diet:
Low Fat
Diet:
Dairy Free
Diet:
Wheat Free
Diet:
Soy Free
Diet:
Low Carb
Category:
Jams & Jellies
Culture:
American
Ingredient:
Sugar
Method:
Canning/Preserving
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