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Basil Jelly

1/1/2023

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  • 4 cups water
  • 2 cups firmly packed fresh basil leaves, finely chopped, secured in a cheesecloth "bag"
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 4 drops green food coloring, optional
  • 5 cups sugar
Directions
  1. In a large saucepan, bring water and basil "bag" to a boil. Remove from heat; cover and let stand for around 15 minutes. Remove and discard basil "bag".  Stir in pectin and food coloring (optional). Return to a rolling boil over high heat. Stir in sugar. Boil 1 minute, stirring constantly. Remove from heat, skim off any foam.
  2. Ladle into hot pint jars, leaving 1/4-in. headspace. Wipe rims. Add lids and bands.
  3. 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. Ping! 
Picture
Basil jelly over cream cheese and ritz crackers make a wonderful appetizer. 
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