Basil Jelly
Basil Jelly is an easy dinner. Made with 2 c. water, 3/4 c. cider vinegar, 1/4 c. lemon juice and 1 c. fresh packed basil, bruised, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π¨βπ³ Instructions
Bruise 1 cup of basil.
Add to 2 cups of water, cider vinegar and lemon juice.
Steep 20 minutes.
Strain.
Discard the basil leaves.
To the water add 6 cups of sugar.
Bring to a full boil. Stir constantly until sugar dissolves.
When at a full boil, add 1 packet of liquid pectin.
Boil 1/2 minute more.
Remove from heat; add green food coloring.
Pour into sterilized hot jars and seal. Make 3 pints.
Good with lamb or chicken.
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