Basil Jelly


1 cup fresh basil leaves the fresher
the better
1 tablespoon lemon juice
2 cups water
cup sugar
2 pouches Certo liquid pectin - (3 oz ea)
7 dshs green food coloring more or less


Place the basil leaves, lemon juice and vinegar in an 8- to 10-quart sauce pot. The larger size is necessary since this recipe boils up a lot. Let the basil, lemon juice and vinegar stand while you are measuring the two cups water. Add the water and food coloring. Heat almost to boil, stirring to blend, then add all the sugar at once. Stir to dissolve sugar. Bring to hard boil, add two 3-ounce pouches of Certo liquid pectin. (Make sure to get as much of the 6 ounces as you
Remove from heat. Remove basil leaves with slotted spoon. Pour immediately into hot, sterilized half-pint jars, seal and process 10 minutes in boiling water bath.
This recipe yields 6 to 7 half-pints.
Comments:This recipe produces a nicely set jelly that is sweet, but with a real kick to it! You should use 4 different types of basil leaves in the recipe to add up to one cup, but you may use what you like. This receipe can also be used for other herbs, like oregano, rosemary, mint, parsley, thyme, etc.
Yield: 6 to 7 half-pints




1.0 servings


Wednesday, February 10, 2010 - 6:59pm



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