Basil Jelly

Great with cream cheese and crackers or with most meat dishes.

• Ready In: 1 hr
• Yields: 4 jars

Ingredients

• 1 1⁄2 cups basil leaves, fresh, firmly packed and finely chopped
• 1 3⁄4 cups water
• 3 1⁄2 cups sugar
• 2  tablespoons lemon juice
• 1 (3 ounce) package  dry pectin

Directions

1. Place basil in pan, add water, and bring to boil, then remove from heat and set aside (covered) for 15 minutes to steep.
2. Strain liquid into a 2 cup glass measure. Add water to measure 1¾ cup if necessary.
3. Return liquid to saucepan.
4. Stir in pectin and lemon juice.
5. Bring to a boil over high heat.
6. Add sugar and bring to a full rolling boil that cannot be stirred down.
7. Boil for 1 minute.
8. Pour into hot, sterile jars and seal.