sweet & tart basil jelly

a recipe by
Tess Geer
Westerville, OH

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!

serves 10 4 oz jelly jars
prep time 20 Min
cook time 10 Min
method Canning/Preserving

Ingredients For sweet & tart basil jelly

  • 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

How To Make sweet & tart basil jelly

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