Lemon Basil Jelly Recipe

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Ingredients:

Serving

2 cups chopped packed lemon basil
1 1/2 cups apple juice
1 cup water
1 cup vinegar
1 (3 oz) package dry pectin
2 cups honey
2 cups sugar

Directions:

Place basil in apple juice, hot water and vinegar. Bring to a boil and let steep covered for 30 minutes.
Strain and place 3 1/2 cups liquid into a pot.
Stir in pectin and bring to a a full rolling boil.
Add sugar and honey and return to a full rolling boil. Boil for 1 minute, stirring constantly.
Ladle into sterile jars leaving 1/4 inch head space. Wipe rims clean and apply lids and bands.
Process in a hot water bath covered by 1-2 inches of water for 10 minutes.
Shut off flame for 5 minutes.
Remove without tilting the jars.
Set on a flat surface in a draft free place 12-24 hours.
Remove bands and wipe jars.
Label and store in a dark place for 1 year.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3688.84 Kcal (15444 kJ)
Calories from fat	85.18 Kcal
		% Daily Value*
Total Fat	9.46g	15%
Sodium	832.26mg	35%
Potassium	739.82mg	16%
Total Carbs	938.11g	313%
Sugars	828.36g	3313%
Dietary Fiber	7.28g	29%
Protein	9.46g	19%
Vitamin C	151.9mg	253%
Iron	0.9mg	5%
Calcium	112.8mg	11%

Amount Per 100 g
Calories	162.75 Kcal (681 kJ)
Calories from fat	3.76 Kcal
		% Daily Value*
Total Fat	0.42g	15%
Sodium	36.72mg	35%
Potassium	32.64mg	16%
Total Carbs	41.39g	313%
Sugars	36.55g	3313%
Dietary Fiber	0.32g	29%
Protein	0.42g	19%
Vitamin C	6.7mg	253%
Calcium	5mg	11%

* 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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