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LOCATION: Recipes >> Preserving >> Basil Jelly 01

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Basil Jelly

1 large handful fresh basil
2 cups water
1/2 cup white vinegar
1 tblsp. lemon juice
2 pouches Certo
6 cups sugar

Put the basil, water, lemon juice and vinegar in a large pot (note:
this stuff really boils up! Seriously!). Bring to a solid boil.
Add sugar and bring to a hard boil (one that doesn't stir down).
Add both pouches of Certo. Bring to a 2nd hard boil. Boil for 1
minute. Strain out the limp basil. Jar, cap, and process 10 min.
in waterbath.

The original recipe called for food coloring, but the basil makes
the most wonderful pale yellow color. I use the same recipe and
substitute mint. This is also wonderful (but not as wonderful,
IMHO as the basil). I've tried it with rosemary too. The color
is a little cloudy, but if you like rosemary, give it a whirl!
Makes such a nice smell in the kitchen.

I mix some melted basil jelly with worchestershire sauce, cajun
seasoning, ground cloves and baste ham with it. Did one on the
grill die for!.


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