- 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
- 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.
- Ladle into hot pint jars, leaving 1/4-in. headspace. Wipe rims. Add lids and bands.
- 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!
Basil jelly over cream cheese and ritz crackers make a wonderful appetizer.
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