Best Sweet Tart Basil Jelly Recipes

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BASIL JELLY



Basil Jelly image

We grow lots of basil for our local farmers market, and this is a unique way to use it. The jelly is really good with cream cheese as an appetizer. I also like to combine a jar with 1 cup of barbecue sauce and simmer mini meatballs or cocktail wieners in the mixture. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Time 40m

Yield 6 half-pints.

Number Of Ingredients 5

4 cups water
2 cups firmly packed fresh basil leaves, finely chopped
1 package (1-3/4 ounces) powdered fruit pectin
3 drops green food coloring, optional
5 cups sugar

Steps:

  • In a large saucepan, bring water and basil to a boil. Remove from heat; cover and let stand 10 minutes. Strain and discard basil. Return 3-2/3 cups liquid to the pan. Stir in pectin and, if desired, food coloring. Return to a rolling boil over high heat. Stir in sugar. Boil 1 minute, stirring constantly. Remove from heat; skim off foam., Ladle hot liquid into hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 21g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.

THAI BASIL PEPPER JELLY



Thai Basil Pepper Jelly image

This is a 2 for 1 recipe. See "Note" below. From justtherightsizeblog. She says of Thai basil, "It's so exotic that it brings the flavor profile for this jelly to another level." Serving suggestions: spoon over cream cheese or glaze bbq chicken breast. Time to make infused vinegar not included.

Provided by gailanng

Categories     Jellies

Time 26m

Yield 6 1/2 pints

Number Of Ingredients 10

2 cups Thai basil, fresh rinsed and roughly chopped
white vinegar
1 quart canning jar
1 cup sweet green pepper, uniformly minced
1/2 cup fresh hot pepper, uniformly minced (red Thai, jalapeno or other type)
1/2 cup red onion, uniformly minced
1/2 teaspoon basil, dried
1 1/2 cups thai basil infused vinegar (recipe above)
6 cups sugar
2 (3 ounce) packets liquid pectin

Steps:

  • To Make Thai Basil-Infused Vinegar:.
  • Place fresh Thai Basil and place it in a quart canning jar. Fill jar with white vinegar to top, place lid on jar and let vinegar mixture sit at room temperature (in a cool, shaded spot) for 2 weeks. After two weeks, strain vinegar and discard basil.
  • To Make Jelly:.
  • Combine the minced vegetables, dried basil, 1 1/2 cups infused vinegar and sugar in a large saucepan. Bring to a full boil then add the pectin. Return to a hard boil, stirring constantly for 1 full minute. Ladle hot jelly into prepared, half-pint canning jars and process in a boiling water bath for 10 minutes.
  • Note: Any remaining infused vinegar can be stored in a glass bottle and used for viniagrette dressing, marinades, etc.

Nutrition Facts : Calories 806.4, Fat 0.2, Sodium 5.9, Carbohydrate 204.5, Fiber 1.7, Sugar 201.5, Protein 1.1

BASIL JELLY



Basil Jelly image

The pretty green jelly is really good with cream cheese as an appetizer on crackers. I also like to combine a jar with 1 cup of barbecue sauce and simmer cocktail meatballs in the mixture. I grow fresh basil find the flavor so much better than the dried basil.

Provided by Kathie Carr

Categories     Jams & Jellies

Time 20m

Number Of Ingredients 5

4 c water
2 c firmly packed fresh basil leaves, finely chopped
1 pkg (1-3/4 ounces) powdered fruit pectin
3-4 drops green food coloring
5 c sugar

Steps:

  • 1. In a large saucepan, bring water and basil to a boil. Remove from the heat; cover and let stand for 10 minutes. Strain through cheesecloth and discard basil. Return 3-2/3 cups liquid to the pan. Stir in pectin and food coloring. Return to a rolling boil over high heat. Stir in the sugar. Boil for 1 minute, stirring constantly. Remove from the heat and skim off foam.
  • 2. Carefully ladle hot mixture into sterilized hot half-pint jars, leaving 1/4 inch headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Makes 6 half-pints.

FRESH BASIL JELLY



Fresh Basil Jelly image

Categories     Condiment/Spread     Low Sodium     Basil     Summer     Boil     Gourmet

Yield Makes 5 8-ounce glasses

Number Of Ingredients 7

2 cups water
3/4 cup cider vinegar
1/4 cup lemon juice
1 1/3 cups (packed) fresh basil leaves
6 cups sugar
5 drops green vegetable coloring
6 tablespoons liquid pectin

Steps:

  • Bring water, vinegar and lemon juice to a boil in a large pot. Reserve 10 basil leaves. Bruise the remainder, add to the pot, remove from the heat, cover and let steep for 15 minutes. Add the sugar and vegetable coloring, return to heat and bring to a boil, stirring constantly, until sugar dissolves. When the syrup is at a full rolling boil, add the pectin, boil for 1/2 minute and remove from heat. Place 2 basil leaves in the bottom of each of 5 hot, sterilized 8-ounce jelly glasses . Strain the jelly into glasses through a fine sieve. Cool and cover with a layer of thin paraffin. When the paraffin has hardened, cover the glasses and store.

SWEET & TART BASIL JELLY



Sweet & Tart Basil Jelly image

This jelly is on the tart side. If you'd like it a bit sweeter, increase sugar to six cups. You can use more or less food coloring as you prefer. Basil jelly is a wonderful way to use up some of summer's last basil. Try it with cream cheese. It's so good!

Provided by Tess Geer

Categories     Jams & Jellies

Time 30m

Number Of Ingredients 7

1 1/2 c loosely packed fresh basil leaves
1 c white vinegar
1 Tbsp lemon juice
2 c water
5 1/2 c sugar
2 pouches liquid pectin
3 drops green food coloring

Steps:

  • 1. Combine basil leaves, vinegar & lemon juice in a large, nonreactive saucepan for 15 minutes. While basil is mixture is resting, prepare jars.
  • 2. Add water and food coloring to basil mixture. Heat until just beginning to boil. Add sugar all at once and stir to dissolve sugar. Bring to a hard boil that cannot be stirred down.
  • 3. Quickly add the pectin (I snip open the packets in advance and have them standing in a coffee mug nearby). Return to a hard boil that cannot be stirred down. Boil for one minute.
  • 4. Remove from heat. Using a slotted spoon, remove and discard basil leaves. Fill jars and wipe rims. Add lids and tighten to finger-tip tight. Process in boiling water bath for 10 minutes.
  • 5. Remove and set out of direct sunlight for 12 hours. Check jars for seal. Refrigerate or reprocess unsealed jars. Store sealed jars in a dark cupboard. Will keep for one year.

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