Basil Jelly

Name: Basil Jelly
Ingredients: 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

5 ingredients

3 steps

Ingredients

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

Directions

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.
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.
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.