Basil Jelly

Directions

1. 1
   Bruise 1 cup of basil.
2. 2
   Add to 2 cups of water, cider vinegar and lemon juice.
3. 3
   Steep 20 minutes.
4. 4
   Strain.
5. 5
   Discard the basil leaves.
6. 6
   To the water add 6 cups of sugar.
7. 7
   Bring to a full boil. Stir constantly until sugar dissolves.
8. 8
   When at a full boil, add 1 packet of liquid pectin.
9. 9
   Boil 1/2 minute more.
10. 10
    Remove from heat; add green food coloring.
11. 11
    Pour into sterilized hot jars and seal. Make 3 pints.
12. 12
    Good with lamb or chicken.