Basil Jelly Recipe
Basil Jelly Recipe photo by Taste of Home

Basil Jelly Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Process: 15 min.
MAKES:48 servings
TOTAL TIME: Prep: 25 min. Process: 15 min.
MAKES: 48 servings

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

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.

Directions

  1. In a large saucepan, bring water and basil to a boil. Remove from heat; cover and let stand 10 minutes. Strain and discard basil. Return 3-2/3 cups liquid to the pan. Stir in pectin and, if desired, food coloring. Return to a rolling boil over high heat. Stir in sugar. Boil 1 minute, stirring constantly. Remove from heat; skim off foam.
  2. Ladle hot liquid into hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. Yield: 6 half-pints.
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.
Originally published as Basil Jelly in Taste of Home June/July 2003, p41

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.

Reviews for Basil Jelly

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Feb. 3, 2013

"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"

MY REVIEW
Reviewed Jul. 3, 2012

"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."

MY REVIEW
Reviewed May. 30, 2012

"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!"

MY REVIEW
Reviewed Feb. 20, 2011

"Basil is my fav herb and I love anything made with basil. and this recipe really delighted my taste buds"

MY REVIEW
Reviewed Aug. 28, 2010

"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."

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