Basil Jelly

READY IN: 45mins
Recipe by Sue Lau

A great way to use up some of your lovely basil in the herb garden.

Top Review by Marg P

this is not my recipe but i made some corrections and it set just fine. I used 2 1/2 cups of apple juice, 1 1/2 cups of basil leaves chopped, 1/2 c cider vinegar, 5 1/2 cups sugar, 2 packets of liquid pectin. Bring 2 cups of apple juice to boil and pour over basil, let rest 25 min. strain, discard all but 1 tbsp. basil, and add 1/2 cup apple juice, vinegar, i did not use food colouring but added 1 tbsp. of basil. I also added 1/2 tsp butter as not to let mixture foam. Bring to a hard boil for 1 min. Remove from heat and add pectin. Reheat for about 30 sec. remove from heat and stir for 5 min. Pour into hot sterilized jars and attach lids and bands. Process 15 mins. in water bath> Mine have all sealed.

Ingredients Nutrition

  • 3 cups apple juice
  • 1 12 cups firmly packed crushed fresh basil leaves
  • 2 tablespoons cider vinegar
  • 2 drops green food coloring
  • 3 12 cups sugar
  • 1 (6 ounce) packet liquid pectin

Directions

  1. Bring 1 cup of the apple juice to a rolling boil and pour over the crushed basil leaves; let rest for 25 minutes.
  2. Strain liquid into large saucepan and add the other 2 cups of apple juice, vinegar, and green coloring, stirring to blend.
  3. Bring 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.
  4. Remove from heat and skim off the foam with a slotted spoon; remove leaves from jelly with a slotted spoon.
  5. Pour mixture into sterilized half-pint jars (you will need 3-4), leaving 1/2" of headroom at the top.
  6. Attach lids and bands, and process for 15 minutes in a water bath canner.
  7. When cool, check the seals.
  8. Refrigerate promptly any that do not seal properly, and remove bands from the others and store in a cool, dry area.

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