Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Preserving >> Basil Jelly 02

Print this Recipe    Basil Jelly 02

Sweet Basil Jelly

1 1/2 cups lightly packed unblemished basil leaves, rinsed, drained and
coarsely torn, including some unopened flower heads, if available
2 cups water
2 T. mild white wine or rice vinegar
pinch salt
3 1/2 cup sugar
1/2 bottle (6 oz size) liquid pectin

Chop basil in food processor, put in large saucepan, crush it well
using the bottom of a glass or bottle. Add the water, bring slowly
to a boil and boil for 30 seconds. Remove from heat, cover and
let stand for 15 minutes.

Strain 1 1/2 cup of the basil liquid through a sieve into a saucepan.
Add the vinegar, salt and sugar and bring to a hard boil, stirring.
When the boil can't be stirred down, add the pectin. Return to a
hard boil and boil for exactly 1 minute, then remove from heat.
Skim off the foam and pour jelly into hot, sterilized jelly glasses,
leaving 1/2" of headspace, or straight sided half-pint canning jars
(1/8" headspace). Seal at once with melted paraffin or sterilized
2 piece lids.

Makes 4 eight oz. glasses or 5 six oz. glasses + a taster

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.