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Purple Basil Jelly

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Purple Basil Jelly Empty Purple Basil Jelly

Post by amybyrd21 on Sat Apr 16, 2011 10:16 am

Purple Basil Jelly
Makes 4 1/2 pints

This is delicious on toast, crackers, and cream cheese or as a condiment with meats.

1 cup well chopped fresh purple basil
2 1/2 cups boiling water
1/4 cup vinegar
4 1/2 cups granulated sugar
1 package Certo pectin

Place the chopped herbs in a bowl and pour the boiling water over the chopped herbs. Cover and let steep for at least 15 minutes. Strain through cheesecloth and measure 2 cups of the infusion into a large kettle.

Add vinegar and sugar and cook over high heat, stirring constantly. When sugar dissolves and mixture comes to a boil, stir in pectin. Bring to a full rolling boil and cook, stirring, for exactly one minute. Remove from heat. Skim off foam. Pour into sterile 1/2-pint canning jars and seal lids. Cool and store.

NOTE: Herb jelly can also be made from green basil, marjoram, mint, rosemary, sage, savory, tarragon or thyme.

Amy Byrd
"Farming looks mighty easy when your plow is a pencil and you're a thousand miles from the corn field." Dwight D. Eisenhower
@waylandcook on twitter

Posts : 1820
Join date : 2009-05-09
Age : 46
Location : wayland springs tn

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