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
48 ServingsPrep: 25 min. Process: 15 min.
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
- 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 the sugar. Boil for 1 minute, stirring constantly. Remove from
- the
- heat; skim off foam.
- 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.
Nutrition Facts: 1 serving (2 tablespoons) equals 87 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 22 g carbohydrate, trace fiber, trace protein.