BASIL JELLY
This is a excellent jelly. Very easy to make. Note, the original recipe called for green food coloring but I like the almost clear coloring. Note: This recipe won First Place in the Miscellanous Jelly Class and a Special Award at this year's Maryland State Fair. It is good!
Provided by Maryland Jim
Categories Jellies
Time 45m
Yield 6 1/2 pint jars
Number Of Ingredients 6
Steps:
- Place the basil leaves, lemon juice and vinegar in an 8-10 quart sauce pot.
- Let the basil, lemon juice and vinegar stand while you are measuring the water and sugar.
- Add the water and heat almost to a boil, stirring to blend, then add sugar all at once.
- Stir to dissolve sugar.
- Bring to a hard boil.
- Add both pouches of Certo, stir to mix and return to a hard boil.
- Boil for 1 minute or until jelly point is reached.
- Remove from heat.
- Remove basil leaves with a slotted spoon.
- Pour immediately into hot sterilized 1/2 pint jars.
- Seal and process for 10 minutes in boiling water bath.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #healthy #jams-and-preserves #jellies #sauces #appetizers #canning #condiments-etc #fruit #american #heirloom-historical #holiday-event #low-fat #summer #vegetarian #dietary #gifts #low-sodium #low-cholesterol #seasonal #low-saturated-fat #comfort-food #savory-sauces #healthy-2 #sweet-sauces #low-in-something #taste-mood #number-of-servings #technique
You'll also love
