Basil Jelly

Directions

1. 1
   Place the basil leaves, lemon juice and vinegar in an 8-10 quart sauce pot.
2. 2
   Let the basil, lemon juice and vinegar stand while you are measuring the water and sugar.
3. 3
   Add the water and heat almost to a boil, stirring to blend, then add sugar all at once.
4. 4
   Stir to dissolve sugar.
5. 5
   Bring to a hard boil.
6. 6
   Add both pouches of Certo, stir to mix and return to a hard boil.
7. 7
   Boil for 1 minute or until jelly point is reached.
8. 8
   Remove from heat.
9. 9
   Remove basil leaves with a slotted spoon.
10. 10
    Pour immediately into hot sterilized 1/2 pint jars.
11. 11
    Seal and process for 10 minutes in boiling water bath.