Basil Jelly

  • 1 good handful of fresh basil...the fresher the better. Don't worry about plucking leaves off the stems....throw it in all together!
  • 2 cups water
  • 1/2 cup white vinegar
  • 1 tblsp. lemon juice
  • 2 pouches Certo (liquid pectin)
  • 6 cups sugar.

Put the basil, water, lemon juice and vinegar in a large pot (note: this stuff really boils up! Seriously!). Bring to a solid boil. Add sugar and bring to a hard boil (one that doesn't stir down). Add both pouches of Certo. Bring to a second hard boil. Boil for one minute. Strain out the limp basil. Jar, cap, and process 10 minutes in waterbath.

The original recipe called for food coloring, but the basil makes the most wonderful pale yellow color. Try using different flavors of basil, like beautiful opal cinnamon. This makes a gorgeous rosy-pink colored jelly that is wonderful with cream cheese and crackers!

I use the same recipe and substitute mint. This is also wonderful. I've tried it with rosemary too. The color is a little cloudy, but if you like rosemary, give it a whirl. Makes such a nice smell in the kitchen. I mix some melted basil jelly with worchestershire sauce, cajun seasoning, ground cloves and baste ham with it. Use your imagination and you'll come up with all sorts of wonderful jellies to use and give as welcome gifts.

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