Fresh Basil Jelly

1. 1

   Bring water, vinegar and lemon juice to a boil in a large pot.

2. 2

   Reserve 10 basil leaves.

3. 3

   Bruise the remainder, add to the pot, remove from the heat, cover and let steep for 15 minutes.

4. 4

   Add the sugar and vegetable coloring, return to heat and bring to a boil, stirring constantly, until sugar dissolves.

5. 5

   When the syrup is at a full rolling boil, add the pectin, boil for 1/2 minute and remove from heat.

6. 6

   Place 2 basil leaves in the bottom of each of 5 hot, sterilized 8-ounce jelly glasses .

7. 7

   Strain the jelly into glasses through a fine sieve.

8. 8

   Cool and cover with a layer of thin paraffin.

9. 9

   When the paraffin has hardened, cover the glasses and store.

* Per serving · 4 servings · Values may vary.

No additional tips available.