Canning Recipes

Basil-Lemon Jelly
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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2 cups water
6 cups sugar
Zest from 2 Meyer lemons -- minced
1 cup shredded fresh basil leaves -- packed
16 ounces fruit pectin -- 2 foil pouches

In a large saucepan, bring the water, sugar, lemon zest and basil to boil
over high heat, stirring constantly to prevent the mixture from boiling
over. Add the fruit pectin and return to a boil. Boil one minute, taking
care not to let the mixture boil over.

Remove from heat and cool slightly. Pour into jars. Cool to room
temperature. Cover tightly and refrigerate for up to 2 weeks.

This recipe yields about 4 cups.

Comments: The flavors of fresh basil and Meyer lemon make this an unusual
and tasty accompaniment for roast lamb.

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