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Ingredients
- 1 c. fresh basil leaves the fresher the better
- 1 c. white vinegar
- 1 Tbsp. lemon juice
- 2 c. water
- 6 1/2 c. sugar
- 2 x pouches Certo liquid pectin - (3 ounce ea)
- 7 dsh green food coloring more or possibly less
Directions
- Place the basil leaves, lemon juice and vinegar in an 8- to 10-qt 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 c. water. Add in the water and food coloring. Heat almost to boil, stirring to blend, then add in all the sugar at once. Stir to dissolve sugar. Bring to hard boil, add in two 3-oz pouches of Certo liquid pectin. (Make sure to get as much of the 6 ounces as you can into the kettle. The jelly won't set without all the pectin.) Bring back to boil, boil hard for 1 minute or possibly till jelly point is reached.
- Remove from heat. Remove basil leaves with slotted spoon. Pour immediately into warm, sterilized half-pint jars, seal and process 10 min in boiling water bath.
- This recipe yields 6 to 7 half-pints.
- Comments:This recipe produces a nicely set jelly which is sweet, but with a real kick to it! You should use 4 different types of basil leaves in the recipe to add in up to one c., but you may use what you like. This receipe can also be used for other herbs, like oregano, rosemary, mint, parsley, thyme, etc.
- Yield: 6 to 7 half-pints
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