Basil Lemon Jelly Recipe

1. 1

   In a large saucepan, bring the water, sugar, lemon zest and basil to boil over high heat, stirring constantly to prevent the mix from boiling over.

2. 2

   Add in the fruit pectin and return to a boil.

3. 3

   Boil one minute, taking care not to let the mix boil over.

4. 4

   Remove from heat and cold slightly.

5. 5

   Pour into jars.

6. 6

   Cold to room temperature.

7. 7

   Cover tightly and chill for up to 2 weeks.

8. 8

   This recipe yields about 4 c..

9. 9

   Comments: The flavors of fresh basil and Meyer lemon make this an unusual and tasty accompaniment for roast lamb.

* Per serving · 4 servings · Values may vary.

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