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
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