Basil Jelly
Submitted By Starley Smith (0 Review)
709
  Timings 30 min(s) 25 min(s) 55 min(s) This recipe can be serve by Eight Persons |
Ingredients
- 1 cup fresh basil leaves
- 1 cup white vinegar
- 1 Tbsp lemon juice
- 2 cups water
- 6 1/2 cups sugar
- 3 oz. Certo liquid pectin
- 1 teaspoon full Green food coloring
Method
- Place the basil leaves, lemon juice and vinegar in an 8 to 10 quart sauce pot.
- The larger size is necessary since this recipe boils up a LOT.
- Let the basil, lemon juice and vinegar stand while you are measuring the two cups water.
- Add the water and food coloring.
- Heat almost to boil, stirring to blend, then add all the sugar at once.
- Stir to dissolve sugar. Bring to hard boil, add two 3-ounce pouches of Cert o liquid pectin, 6 ounces total.
- (Make sure to get as much of the 6 ounces as you can into the kettle, and not all over your hands and stove, like I normally do! The jelly will not set without all the pectin.)
- Bring back to boil, boil hard for 1 minute or until jelly point is reached.
- Remove from heat. Remove basil leaves with slotted spoon.
- Pour immediately into hot, sterilized 1/2 pint jars, seal and process 10 minutes in boiling water bath.
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