Lemon Basil Jelly

Rita~'s Note:

Lightly infused with lemon from the basil. This can be used to glaze chicken or pork. Spoon it over cream cheese for a quick appetizer. Sweeten a cup of tea or lemonade. Warmed to glaze a cake. This can be made with regular basil, cinnamon basil, Thai basil, Purple basil. All creating a different jelly.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 5 8 ounce ...

• 2 cups chopped packed lemon basil
• 1 1/2 cups apple juice
• 1 cup water
• 1 cup vinegar
• 1 (3 ounce) package dry pectin
• 2 cups honey
• 2 cups sugar

Directions:

1. Place basil in apple juice, hot water and vinegar. Bring to a boil and let steep covered for 30 minutes.
2. Strain and place 3 1/2 cups liquid into a pot.
3. Stir in pectin and bring to a a full rolling boil.
4. Add sugar and honey and return to a full rolling boil. Boil for 1 minute, stirring constantly.
5. Ladle into sterile jars leaving 1/4 inch head space. Wipe rims clean and apply lids and bands.
6. Process in a hot water bath covered by 1-2 inches of water for 10 minutes.
7. Shut off flame for 5 minutes.
8. Remove without tilting the jars.
9. Set on a flat surface in a draft free place 12-24 hours.
10. Remove bands and wipe jars.
11. Label and store in a dark place for 1 year.