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LOCATION: Recipes >> Preserving >> Basil Jelly 03

Print this Recipe    Basil Jelly 03

Basil Jelly

1 cup fresh basil leaves - the fresher the better
1 cup white vinegar
1 Tbsp lemon juice
2 cups water
6 1/2 cups sugar
Two 3 oz pouches Certo liquid pectin
about 7 drops green food coloring

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 can into the kettle, and not all over your hands
and stove, like I normally do! The jelly will not set without all
the pectin.) Bring back to boil, boil hard for 1 minute or until
jelly point is reached. Remove from heat. Remove basil leaves with
slotted spoon. Pour immediately into hot, sterilized 1/2 pint
jars, seal and process 10 minutes in boiling water bath. Makes 6
to 7 half pints.

This recipe produces a nicely set jelly that is sweet, but with a
real kick to it! Personally, I like to 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.

Hope you enjoy it. I am proud enough of it to enter it in the
county fair this year.

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