Basil Jelly

5.0(11)

This is a excellent jelly. Very easy to make. Note, the original recipe called for green food coloring but I like the almost clear coloring. Note: This recipe won First Place in the Miscellanous Jelly Class and a Special Award at this year's Maryland State Fair. It is good!

by Maryland Jim·published 2008-08-26

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Jellies

Servings

6 1/2 pint jars

Total time

45 min

prep 10 min

Calories / serving

852 kcal

Ingredients (6)

serves

1 cup fresh basil leaf, lightly packedbasil
1 cup white vinegarvinegar
1 tablespoon lemon juicelemon-juice
2 cups waterwater
6 1/2 cups sugarsugar
2 (3 ounce) envelopes certo liquid pectinpectin

Instructions (11 steps)

01Place the basil leaves, lemon juice and vinegar in an 8-10 quart sauce pot.
02Let the basil, lemon juice and vinegar stand while you are measuring the water and sugar.
03Add the water and heat almost to a boil, stirring to blend, then add sugar all at once.
04Stir to dissolve sugar.
05Bring to a hard boil.
06Add both pouches of Certo, stir to mix and return to a hard boil.
07

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