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Basil Jelly Recipe

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This recipe for Basil Jelly is from The Epworth UMC Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups water
2 cups firmly packed fresh basil leaves, finely chopped
1 package (1-3/4 ounces) powdered fruit pectin
3 drops green food coloring, optional
5 cups sugar
Directions:
Directions:
1. In a large saucepan, bring water and basil to a boil. Remove from the heat; cover and let stand for 10 minutes. Strain and discard basil.
2. Return 3 2/3 cups liquid to the pan. Stir in pectin and food coloring if desired. Return to a rolling boil over high heat. Stir in the sugar. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam.
2. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

Yield: 6 half-pints.

 

 

 

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