Recipe Archives->Preserving->Basil Jelly 04

Purple Basil Jelly

1 1/2 cups firmly packed purple basil leaves
3 1/4 cups water
1 pkg (1.75 oz) powdered pectin (Ball brand, SureJell brand)
5 cups sugar

Prepare 5 or 6 half-pint jelly jars (wash and sterilize in large
quantity of water).  Prepare jar lids according to manufacturer's
instructions.  Rinse and finely chop the basil leaves, combine with
the water in a saucepan.  Bring to boil, cover and remove from
heat.  Let steep for about 10 minutes.  Strain through fine mesh
strainer (use about 4-6 layers of damp cheesecloth for clear jelly).
Measure 3 cups of the infusion with the pectin and bring to boil
over high heat, stirring constantly.  When mixture boils, stir in
5 cups sugar all at once; bring to full rolling boil, stirring
constantly, and boil hard for one minute.  Remove from heat and
immediately pour into prepared jars, filling to within 1/4" of top.
Seal with lids and screwbands and process in boiling water bath
for 5 minutes.  Remove from boiling water, and allow to cool.  Do
not remove rings for 24 hours.

Printable version: basil-jelly04.txt.