Best Lemon Basil Jelly Recipes

LEMON BASIL JELLY

Steps:

• Place basil in apple juice, hot water and vinegar. Bring to a boil and let steep covered for 30 minutes.
• Strain and place 3 1/2 cups liquid into a pot.
• Stir in pectin and bring to a a full rolling boil.
• Add sugar and honey and return to a full rolling boil. Boil for 1 minute, stirring constantly.
• Ladle into sterile jars leaving 1/4 inch head space. Wipe rims clean and apply lids and bands.
• Process in a hot water bath covered by 1-2 inches of water for 10 minutes.
• Shut off flame for 5 minutes.
• Remove without tilting the jars.
• Set on a flat surface in a draft free place 12-24 hours.
• Remove bands and wipe jars.
• Label and store in a dark place for 1 year.

PURPLE BASIL AND LEMON JELLY

Steps:

• 1. The most tedious job is to separate the leaves from the stalks. The leaves should make a full cup.
• 2. Chop the stalks into small chuncks, put into a saucepan, add water and heat on low to boil.
• 3. As soon as the bubbles start rising, add the basil leaves and the citric acid.
• 4. It should be boiling again quite soon, so as soon as it does, add the sugar.
• 5. Let the sugar dissolve, simmer for one more minute and remove from heat.
• 6. When it has cooled down to body temperature, strain the liquid, throw away the leaves and stalks.
• 7. Squeeze in the lemon juice and add the pectin or agar-agar (or your favourite gellant but not gelatine!) according to the instructions on the package BUT keep in mind that the yield of this recipe is just over half a liter, so adjust the dosage.
• 8. Taste for sweetness/acidity balance and add a bit more sugar or acid (lemon juice) if required.
• 9. Bring to boil on low heat again, let boil for no longer than 3 minutes or the gellant will break down.
• 10. Pack in glass jars. I prefer to have the small jars and lids boil for a while then drip-dry before pouring in the jam. Hot lids ensure better insulation,.
• 11. Taste, enjoy and share with your friends or as gifts to those who would appreciate!