Basil Jelly
photo by Maryland Jim
- Ready In:
- 45mins
- Ingredients:
- 6
- Yields:
-
6 1/2 pint jars
ingredients
- 236.59 ml fresh basil leaf, lightly packed
- 236.59 ml white vinegar
- 14.79 ml lemon juice
- 473.18 ml water
- 1537.83 ml sugar
- 2 (170.09 g) envelope certo liquid pectin
directions
- Place the basil leaves, lemon juice and vinegar in an 8-10 quart sauce pot.
- Let the basil, lemon juice and vinegar stand while you are measuring the water and sugar.
- Add the water and heat almost to a boil, stirring to blend, then add sugar all at once.
- Stir to dissolve sugar.
- Bring to a hard boil.
- Add both pouches of Certo, stir to mix and return to a hard boil.
- Boil for 1 minute or until jelly point is reached.
- Remove from heat.
- Remove basil leaves with a slotted spoon.
- Pour immediately into hot sterilized 1/2 pint jars.
- Seal and process for 10 minutes in boiling water bath.
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RECIPE SUBMITTED BY
Maryland Jim
Pasadena, 60