Basil Jelly

1. 1

   Place the basil leaves, lemon juice and vinegar in an 8-10 quart sauce pot.

2. 2

   Let the basil, lemon juice and vinegar stand while you are measuring the water and sugar.

3. 3

   Add the water and heat almost to a boil, stirring to blend, then add sugar all at once.

4. 4

   Stir to dissolve sugar.

5. 5

   Bring to a hard boil.

6. 6

   Add both pouches of Certo, stir to mix and return to a hard boil.

7. 7

   Boil for 1 minute or until jelly point is reached.

8. 8

   Remove from heat.

9. 9

   Remove basil leaves with a slotted spoon.

10. 10

    Pour immediately into hot sterilized 1/2 pint jars.

11. 11

    Seal and process for 10 minutes in boiling water bath.

* Per serving · 4 servings · Values may vary.

No additional tips available.