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1
Place the basil leaves, lemon juice and vinegar in an 8- to 10-qt sauce pot.
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2
The larger size is necessary since this recipe boils up a lot.
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3
Let the basil, lemon juice and vinegar stand while you are measuring the two c. water.
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4
Add in the water and food coloring.
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5
Heat almost to boil, stirring to blend, then add in all the sugar at once.
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6
Stir to dissolve sugar.
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7
Bring to hard boil, add in two 3-oz pouches of Certo liquid pectin.
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8
(Make sure to get as much of the 6 ounces as you can into the kettle.
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9
The jelly won't set without all the pectin.)
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10
Bring back to boil, boil hard for 1 minute or possibly till jelly point is reached.
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11
Remove from heat.
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12
Remove basil leaves with slotted spoon.
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13
Pour immediately into warm, sterilized half-pint jars, seal and process 10 min in boiling water bath.
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14
This recipe yields 6 to 7 half-pints.
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15
Comments:This recipe produces a nicely set jelly which is sweet, but with a real kick to it!
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16
You should use 4 different types of basil leaves in the recipe to add in up to one c., but you may use what you like.
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17
This receipe can also be used for other herbs, like oregano, rosemary, mint, parsley, thyme, etc.
