Lemon Basil Jelly

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.

• Ready In: 1 hr 30 mins
• Yields: 5 8 ounce jars

Ingredients

• 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.