Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Preserving >> Basil Jelly 04

Print this Recipe    Basil Jelly 04

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.

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.