Sweet & Tart Basil Jelly
By
Tess Geer
@dmsgrl
6
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!
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
10 4 oz jelly jars
Prep:
20 Min
Cook:
10 Min
Method:
Canning/Preserving
Ingredients
-
1 1/2 cloosely packed fresh basil leaves
-
1 cwhite vinegar
-
1 Tbsplemon juice
-
2 cwater
-
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.
- 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.
