Tart Basil Jelly – a delicious recipe with sugar, water, white vinegar, basil, coloring, liquid fruit pectin. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring first 5 ingredients to a boil in a large saucepan. Add pectin, and bring to a full rolling boil. Boil 1 minute. Remove from heat. Remove and discard basil leaves; skim off any foam.
2
Pour hot mixture immediately into hot, sterilized jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
3
Process in boiling-water bath 5 minutes.
4
Southwest Jelly: Add 1 seeded and thinly sliced jalapeno pepper, and substitute 1 cup cilantro leaves for 1 cup basil leaves. Substitute 20 drops red liquid food coloring for 6 drops of green food coloring.
5
Mint Jelly: Substitute 1 cup mint leaves for 1 cup basil leaves.
6
Note: Jellies usually require only 5 minutes of processing because of their higher acid content.
1233
kcal
Calories
1
g
Fat
314
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 1/4 cups sugar, 2 cups water, 1 cup white vinegar, 1 cup loosely packed fresh basil leaves, and more.
Yes, Tart Basil Jelly falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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