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Saturday, September 4, 2010

Basil Jelly

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.

* 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 the heat; cover and let stand for 10 minutes. Strain and discard basil. Return 3-2/3 cups liquid to the pan. Stir in pectin and food coloring if desired. Return to a rolling boil over high heat. Stir in the sugar. Boil for 1 minute, stirring constantly. Remove from the
* heat; skim off foam.
* Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

Yield: 6 half-pints.

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.

~~Taste of Home June/July 2003~~


Bernideen said...

This looks so pretty. I can't make it now but maybe when I retire I will be able to go back to canning!

Bernideen said...

This is now my 4th attempt at leaving a comment! I want to try this recipe as I have basil in my little herb garden and frost is coming soon here! It looks so pretty in the jars and I think would do nicely over cream cheese or a cheese ball!