Canning Recipes




Basil Jelly
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
1 cup fresh basil leaves -- the fresher
the better
1 cup white vinegar
1 tablespoon lemon juice
2 cups water
6 1/2 cups sugar
2 pouches Certo liquid pectin - (3 oz ea)
7 drops green food coloring -- more or less

Place the basil leaves, lemon juice and vinegar in an 8- to 10-quart sauce
pot. The larger size is necessary since this recipe boils up a lot. Let
the basil, lemon juice and vinegar stand while you are measuring the two
cups water. Add the water and food coloring. Heat almost to boil,
stirring to blend, then add all the sugar at once. Stir to dissolve
sugar. 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. The jelly will not set without all the pectin.) Bring back to
boil, boil hard for 1 minute or until jelly point is reached.

Remove from heat. Remove basil leaves with slotted spoon. Pour
immediately into hot, sterilized half-pint jars, seal and process 10
minutes in boiling water bath.

This recipe yields 6 to 7 half-pints.

Comments: This recipe produces a nicely set jelly that is sweet, but with
a real kick to it! You should use 4 different types of basil leaves in
the recipe to add up to one cup, but you may use what you like. This
receipe can also be used for other herbs, like oregano, rosemary, mint,
parsley, thyme, etc.





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