Easy Basil Jelly

READY IN: 45mins


  • 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


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