LOCATION: Recipes >> Preserving >> Basil Jelly 04
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Basil Jelly 04
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Purple Basil Jelly
1 1/2 cups firmly packed purple basil leaves
3 1/4 cups water
1 pkg (1.75 oz) powdered pectin (Ball brand, SureJell brand)
5 cups sugar
Prepare 5 or 6 half-pint jelly jars (wash and sterilize in large
quantity of water). Prepare jar lids according to manufacturer's
instructions. Rinse and finely chop the basil leaves, combine with
the water in a saucepan. Bring to boil, cover and remove from
heat. Let steep for about 10 minutes. Strain through fine mesh
strainer (use about 4-6 layers of damp cheesecloth for clear jelly).
Measure 3 cups of the infusion with the pectin and bring to boil
over high heat, stirring constantly. When mixture boils, stir in
5 cups sugar all at once; bring to full rolling boil, stirring
constantly, and boil hard for one minute. Remove from heat and
immediately pour into prepared jars, filling to within 1/4" of top.
Seal with lids and screwbands and process in boiling water bath
for 5 minutes. Remove from boiling water, and allow to cool. Do
not remove rings for 24 hours.
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