1

In large pot, boil water, vinegar and lemon juice. Bruise leaves and add to the boiling liquid. Remove from heat and let steep for 10 minutes.

2

Add sugar and coloring. Return to heat and boil, stirring constantly, until sugar dissolves. When syrup is at a full rolling boil, add Certo. Boil for 30 seconds and remove from heat.

3

Place 2 fresh basil leaves in each sterilized jar. Strain jelly into glasses through a fine sieve. Cool to room temperature.

4

With a damp cloth, clean the upper part of each jelly glass and seal with parafin.