Basil Jelly
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
SERVINGS: 48
CATEGORY: Appetizer
METHOD: Water Bath
TIME: Prep: 25 min. Process: 15 min. + standing
Ingredients:
- 1 quart 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
Directions:
In a large saucepan, bring water and basil to a boil. Remove from the heat; cover and let stand for 10 minutes. Strain and discard basil. Return 3-2/3 cups liquid to the pan. Stir in pectin and food coloring if desired. Return to a rolling boil over high heat. Stir in sugar. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam.
Pour hot liquid into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath. Yield: 6 half-pints. 
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