Basil Jelly
We grow lots of basil for our local farmers market, and this is a unique way to use it. The jelly is really good with cream cheese as an appetizer. I also like to combine a jar with 1 cup of barbecue sauce and simmer mini meatballs or cocktail wieners in the mixture.
-Sue Gronholz, Beaver Dam, Wisconsin
SERVINGS
|
48
|
CATEGORY
|
Appetizer
|
METHOD
|
Water Bath
|
PREP |
25 min. |
COOK
|
15 min.
|
TOTAL
|
40 min.
|
INGREDIENTS
- 1 quart 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
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. 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 sugar. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam.
Pour hot liquid into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath. Yield: 6 half-pints.