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Basil Jelly

 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.


  • 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


  • 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.
  • 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. 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.
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.