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Basil Jelly 03

Basil Jelly 03 comes together with White Vinegar, Lemon Juice, Water, and Sugar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 cup
• 1 tbsp
• 2 cup
• 6 1/2 cup

Method (preview)

1. 1

   Place the basil leaves, lemon juice and vinegar in an 8 to 10 quart sauce pot.

2. 2

   Let the basil, lemon juice and vinegar stand while you are measuring the two cups water.

3. 3

   Add the water and food coloring.

4. 4

   Heat almost to boil, stirring to blend, then add all the sugar at once.

5. 5

   Stir to dissolve sugar.

6. 6

   Bring to hard boil, add two 3-ounce pouches of Certo liquid pectin. (Make sure to get as much of the 6 ounces as you can into the kettle, and not all over your hands and stove, like I normally do!

7. 7

   The jelly will not set without all the pectin.) Bring back to boil, boil hard for 1 minute or until jelly point is reached.

8. 8

   Remove from heat.

9. 9

   Remove basil leaves with slotted spoon.

10. 10

    Pour immediately into hot, sterilized 1/2 pint jars, seal and process 10 minutes in boiling water bath.