 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
A great way to use up some of your lovely basil in the herb garden. Ingredients:
3 cups apple juice |
1 1/2 cups firmly packed crushed fresh basil leaves |
2 tablespoons cider vinegar |
2 drops green food coloring |
3 1/2 cups sugar |
1 (6 ounce) packet liquid pectin |
Directions:
1. Bring 1 cup of the apple juice to a rolling boil and pour over the crushed basil leaves; let rest for 25 minutes.
2. Strain liquid into large saucepan and add the other 2 cups of apple juice, vinegar, and green coloring, stirring to blend.
3. Bring to a hard boil, and stir in sugar and pectin and return to a hard boil, stirring constantly, and cooking until jelly point is reached.
4. Remove from heat and skim off the foam with a slotted spoon; remove leaves from jelly with a slotted spoon.
5. Pour mixture into sterilized half-pint jars (you will need 3-4), leaving 1/2 of headroom at the top.
6. Attach lids and bands, and process for 15 minutes in a water bath canner.
7. When cool, check the seals.
8. Refrigerate promptly any that do not seal properly, and remove bands from the others and store in a cool, dry area.
|
|