Basil Jelly Recipe

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Ingredients:

Serving

1 cup fresh basil leaf, lightly packed
1 cup white vinegar
1 tbsp lemon juice
2 cups water
6 1/2 cups sugar
2 (3 oz) envelopes certo liquid pectin

Directions:

Place the basil leaves, lemon juice and vinegar in an 8-10 quart sauce pot.
Let the basil, lemon juice and vinegar stand while you are measuring the water and sugar.
Add the water and heat almost to a boil, stirring to blend, then add sugar all at once.
Stir to dissolve sugar.
Bring to a hard boil.
Add both pouches of Certo, stir to mix and return to a hard boil.
Boil for 1 minute or until jelly point is reached.
Remove from heat.
Remove basil leaves with a slotted spoon.
Pour immediately into hot sterilized 1/2 pint jars.
Seal and process for 10 minutes in boiling water bath.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	257.16 Kcal (1077 kJ)
Calories from fat	0.18 Kcal
		% Daily Value*
Total Fat	0.02g	0%
Sodium	2.58mg	0%
Potassium	8.91mg	0%
Total Carbs	65.15g	22%
Sugars	63.74g	255%
Dietary Fiber	0.04g	0%
Protein	0.06g	0%
Vitamin C	0.9mg	1%
Iron	0.1mg	0%
Calcium	9.4mg	1%

Amount Per 100 g
Calories	201.53 Kcal (844 kJ)
Calories from fat	0.14 Kcal
		% Daily Value*
Total Fat	0.02g	0%
Sodium	2.02mg	0%
Potassium	6.98mg	0%
Total Carbs	51.06g	22%
Sugars	49.95g	255%
Dietary Fiber	0.03g	0%
Protein	0.05g	0%
Vitamin C	0.7mg	1%
Calcium	7.4mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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