Fresh Basil Jelly

Directions

1. 1
   Bring water, vinegar and lemon juice to a boil in a large pot.
2. 2
   Reserve 10 basil leaves.
3. 3
   Bruise the remainder, add to the pot, remove from the heat, cover and let steep for 15 minutes.
4. 4
   Add the sugar and vegetable coloring, return to heat and bring to a boil, stirring constantly, until sugar dissolves.
5. 5
   When the syrup is at a full rolling boil, add the pectin, boil for 1/2 minute and remove from heat.
6. 6
   Place 2 basil leaves in the bottom of each of 5 hot, sterilized 8-ounce jelly glasses .
7. 7
   Strain the jelly into glasses through a fine sieve.
8. 8
   Cool and cover with a layer of thin paraffin.
9. 9
   When the paraffin has hardened, cover the glasses and store.