Basil Jelly

1. 1

   Rough chop basil leaves and place them in a large glass bowl and set aside. Bring water to a boil and pour over the basil; cover and let sit for 15-20 minutes. After time has passed, pour liquid through a strainer to remove leaves and measure out 1 1/2 cups of the liquid.

2. 2

   Combine liquid with sugar and lemon juice in a large pot and slowly bring to a boil. When the boil is constant and cannot be stirred down, add the liquid pectin. Stirring constantly, return to a rapid boil and boil for 1 minute and remove from heat promptly.

3. 3

   Skim off any foam on the surface of the jelly and fill sterilized jars, leaving 1/2 inch headspace. Process in hot water bath for 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.