1/1 Photo of Basil Jelly
Sue Lau's Note:
A great way to use up some of your lovely basil in the herb garden.
My Private Note
half pi ...
Units: US | Metric
- 1Bring 1 cup of the apple juice to a rolling boil and pour over the crushed basil leaves; let rest for 25 minutes.
- 2Strain liquid into large saucepan and add the other 2 cups of apple juice, vinegar, and green coloring, stirring to blend.
- 3Bring to a hard boil, and stir in sugar and pectin and return to a hard boil, stirring constantly, and cooking until jelly point is reached.
- 4Remove from heat and skim off the foam with a slotted spoon; remove leaves from jelly with a slotted spoon.
- 5Pour mixture into sterilized half-pint jars (you will need 3-4), leaving 1/2" of headroom at the top.
- 6Attach lids and bands, and process for 15 minutes in a water bath canner.
- 7When cool, check the seals.
- 8Refrigerate promptly any that do not seal properly, and remove bands from the others and store in a cool, dry area.
Browse Our Top Savory Sauces Recipes
Nutritional Facts for Basil Jelly
Serving Size: 1 (1710 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1033.6
- Calories from Fat 3
- Total Fat 0.4 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 8.7 mg
- Total Carbohydrate 264.4 g
- Dietary Fiber 2.2 g
- Sugars 260.2 g
- Protein 0.6 g