Taste of Home
Basil Jelly
TOTAL TIME: Prep: 25 min. Process: 15 min.
YIELD: 6 half-pints.
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
Ingredients
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4 cups water
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2 cups firmly packed fresh basil leaves, finely chopped
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1 package (1-3/4 ounces) powdered fruit pectin
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3 drops green food coloring, optional
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5 cups sugar
Directions
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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.
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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.
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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.
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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