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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
  • Total Time
    Prep: 25 min. Process: 15 min.
  • Makes
    6 half-pints

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 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.
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.
Nutrition Facts
2 tablespoons: 81 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 21g carbohydrate (21g sugars, 0 fiber), 0 protein.

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