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    You are in: Home / Recipes / Basil Jelly Recipe
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    Basil Jelly

    Basil Jelly. Photo by Maryland Jim

    1/1 Photo of Basil Jelly

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Maryland Jim's Note:

    This is a excellent jelly. Very easy to make. Note, the original recipe called for green food coloring but I like the almost clear coloring. Note: This recipe won First Place in the Miscellanous Jelly Class and a Special Award at this year's Maryland State Fair. It is good!

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    1/2 pin ...

    Units: US | Metric


    1. 1
      Place the basil leaves, lemon juice and vinegar in an 8-10 quart sauce pot.
    2. 2
      Let the basil, lemon juice and vinegar stand while you are measuring the water and sugar.
    3. 3
      Add the water and heat almost to a boil, stirring to blend, then add sugar all at once.
    4. 4
      Stir to dissolve sugar.
    5. 5
      Bring to a hard boil.
    6. 6
      Add both pouches of Certo, stir to mix and return to a hard boil.
    7. 7
      Boil for 1 minute or until jelly point is reached.
    8. 8
      Remove from heat.
    9. 9
      Remove basil leaves with a slotted spoon.
    10. 10
      Pour immediately into hot sterilized 1/2 pint jars.
    11. 11
      Seal and process for 10 minutes in boiling water bath.

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    Ratings & Reviews:

    • on September 27, 2014


      Not only is this recipe simple to follow, but it makes a really delicious jelly! So good on crackers with cream cheese! I made a batch exactly as written here and decided to enter it in the local (but very big) fair. The basil jelly not only got a blue ribbon, but the Judges Special award too! I will definitely be making this with some of my basil each summer!

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    • on September 08, 2013


      My first time ever making jelly, Someone told me about basil jelly and I had a ton of fresh garden basil. So I found this recipe and made it. Was easy and it turned out great. I used liquid pectin as I was told as others have said here that basil jelly works best with liquid.

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    • on January 25, 2012


      Awonderful and easy jelly to make.
      I am new to making jellies and thought this might not turn out so well, but it was fantastic.
      Not and overpowering vinegar taste like I expected, but has a very subtle basil taste, which seems to get better as it cools.
      I used some green colouring ....but fear I may have used a little too much, it did turn out a darker green, so next time I may not use colouring, or if I do onlt the tiniest of drops.
      No wonder this recipe won an award.
      Thanks for sharing this recipe Maryland Jim, it is awesome.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Basil Jelly

    Serving Size: 1 (2240 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 852.1
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 6.8 mg
    Total Carbohydrate 217.9 g
    Dietary Fiber 0.7 g
    Sugars 216.4 g
    Protein 0.2 g

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