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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
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutritional Facts 1 serving (2 tablespoons) equals 87 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 22 g carbohydrate, trace fiber, trace protein.
Originally published as Basil Jelly in Taste of Home June/July 2003, p41
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Reviewed on Feb. 03, 2013 by jerseysue55
I haven't tried this but as a cook throwing out the basil is like loosing all the flavor. I would find a good red pepper jelly recipe and just substitute the basil
Reviewed on Jul. 03, 2012 by drbennett
I would actually give this recipe minus stars. The concept was so mouthwatering but the actual product was a huge disappointment and a waste of my precious basil crop. The liquid that was to be used for the jelly was similar to water that you toss after cooking fresh vegetables. I have anticipated making this jelly since my sister forwarded a copy of the recipe to me, months ago. I have now chucked the recipe. I will be very cautious about trying another recipe for basil jelly any time soon. I just tear up when I think of the basil that was wasted and the lovely pesto that could have been made with it. FYI I am not a novice at jelly making. Family and friends always look forward to gifts of my jams and jellies.
Reviewed on May. 30, 2012 by psassy
I made this using Thai Basil and purple basil and it was outstanding! I looked high and low for Thai Basil for the garden this year just so I could make lots more jelly. I used the Thai Basil jelly to make Lemon Thai Basil Thumbprint Cookies. Oh my! Fabulous! Just make lemon thumbprint cookies and add a dollop of Thai Basil jelly as your jelly/jam. I can't wait to make more purple basil jelly to try with the lemon thumbprint cookies. One of these days I will have to also make it with "ordinary" sweet basil. Excellent jelly recipe! Thanks for sharing!
Reviewed on Feb. 20, 2011 by cadamsorama
Basil is my fav herb and I love anything made with basil. and this recipe really delighted my taste buds
Reviewed on Aug. 28, 2010 by HobyB
We have not tasted this yet, but the aroma in the kitchen was wonderful! The color was beautiful! The novelty of the basil as a jelly is enticing. We can't wait for it to set up and cool down.
Reviewed on Aug. 06, 2010 by Hotcookie2
This jelly turned out so well. I loved the texture and the basil flavor. It's great to open this up during the winter and be reminded of this wonderful summer flavor.
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