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1
Rinse clean plastic containers and lids with boiling water.
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2
Dry thoroughly.
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3
Add 3-1/2 cups boiling water to basil, parsley and lemon zest in large bowl; cover and let stand 15 minutes.
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4
Place 3 layers of damp cheesecloth or jelly bag in large bowl.
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5
Pour prepared infusion into cheesecloth.
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6
Tie cheesecloth closed; hang and let drip into bowl until dripping stops.
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7
Press gently.
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8
Measure exactly 3 cups infusion into large bowl.
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9
Add food coloring.
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10
Stir sugar into infusion.
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11
Let stand 10 minutes, stirring occasionally.
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12
Mix 3/4 cup water and pectin in small saucepan.
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13
Bring mixture to boil on high heat, stirring constantly.
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14
Continue boiling and stirring 1 minute.
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15
Add to infusion mixture; stir 3 minutes until sugar is dissolved and no longer grainy.
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16
(A few sugar crystals may remain.)
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17
Fill all containers immediately to within 1/2 inch of tops.
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18
Wipe off top edges of containers; immediately cover with lids.
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19
Let stand at room temperature 24 hours.
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20
Jelly is now ready to use.
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21
Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
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22
Thaw in refrigerator.
