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Basil Jelly
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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
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.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |