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Basil Jelly

Yield 3 half pints


  • 1/2 cup fresh basil leaves, crushed
  • 3 1/4 cups sugar
  • 1/2 cup vinegar
  • 1 cup water
  • 2 drops green food coloring
  • 1 (3-ounce) package liquid fruit pectin

How to Make It

  1. Tie basil in cheesecloth; set aside. Combine sugar, vinegar, water, and food coloring in a flat-bottomed kettle, stirring well; add reserved basil. Bring to a rolling boil, stirring constantly; add liquid pectin, and return to a rolling boil. Boil 1 minute, stirring constantly. Remove from heat, and discard basil. Skim off foam with a metal spoon.

  2. Quickly ladle jelly into hot sterilized jars, leaving 1/4-inch headspace. Cover at once with metal lids, and screw bands tight. Process jelly in boiling water bath 5 minutes. Serve with roast beef or pork.

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