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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is a excellent jelly. Very easy to make. Note, the original recipe called for green food coloring but I like the almost clear coloring. Note: This recipe won First Place in the Miscellanous Jelly Class and a Special Award at this year's Maryland State Fair. It is good! Ingredients:
1 cup fresh basil leaf, lightly packed |
1 cup white vinegar |
1 tablespoon lemon juice |
2 cups water |
6 1/2 cups sugar |
2 (3 ounce) envelopes certo liquid pectin |
Directions:
1. Place the basil leaves, lemon juice and vinegar in an 8-10 quart sauce pot.
2. Let the basil, lemon juice and vinegar stand while you are measuring the water and sugar.
3. Add the water and heat almost to a boil, stirring to blend, then add sugar all at once.
4. Stir to dissolve sugar.
5. Bring to a hard boil.
6. Add both pouches of Certo, stir to mix and return to a hard boil.
7. Boil for 1 minute or until jelly point is reached.
8. Remove from heat.
9. Remove basil leaves with a slotted spoon.
10. Pour immediately into hot sterilized 1/2 pint jars.
11. Seal and process for 10 minutes in boiling water bath.
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