|Purple Basil And Orange Jelly|
Amount Measure Ingredient -- Preparation Method
|-------- ------------ --------------------------------
1 1/2 cups packed purple basil leaves -- see * Note
Peel of 1 medium orange -- cut in 1" strips
6 whole cloves
1 2/3 cups strained fresh orange juice
1/2 cup red wine vinegar
4 cups granulated sugar
1 pouch liquid pectin - (3 oz)
* Note: Purple basil is also known as dark opal basil. You may also
include the tender stems and flower buds.
Wash basil and dry in paper towels. Finely chop by hand or in food
processor. Immediately put basil into a large saucepan, and use the
bottom of a glass to crush leaves. Twist each strip of orange peel over
the basil to extract the oil that will fly out in droplets, then drop each
strip of peel into the pan. Add the cloves, orange juice and red wine
Set the pan over medium heat and heat the ingredients just to the boiling
point, stirring the mixture once or twice. Remove the pan from the heat,
cover it, and let it stand at least 15 minutes, but preferably for 30
Meanwhile, wash 4 half-pint jars. Keep hot until needed. Prepare lids as
Pour the mixture into a fine sieve set over a bowl and press on the solids
to extract as much flavor as possible. Measure 1 3/4 cups of the liquid
into a pot. Discard the solids.
Add the sugar to the liquid and heat the mixture to boiling over
medium-high heat. As soon as it reaches a hard boil (a boil that can't be
stirred down), stir in the liquid pectin. When the jelly mixture again
reaches a full, hard boil, boil for another 1 minute exactly. Remove the
jelly from the heat.
Skim off foam and then ladle hot jelly into 1 hot jar at a time, leaving
1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid.
Fill and close remaining jars. Process in a boiling-water canner for 10
minutes (15 minutes at 1,000 to 3,000; 20 minutes at 3,000 to 6,000 feet;
25 minutes above 6,000 feet).
This recipe yields about 4 half-pints.
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