Total Time
Prep 10 mins
Cook 35 mins

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!

Ingredients Nutrition


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


Most Helpful

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!

alletahg September 27, 2014

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.

Donald C. September 08, 2013

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.

Tisme January 25, 2012

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