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JAMS, JELLIES &
CURDS:
Fresh Basil Jelly
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Fresh
Basil Jelly |
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Delicious with
lamb or other meats...
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2
cups |
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water |
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¾
cup |
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vinegar |
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¼
cup |
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fresh lemon juice |
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1
1/3 cup |
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fresh basil leaves, cleaned and packed
down |
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6
cups |
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granulated sugar |
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5
drops |
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green food coloring |
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6
Tbs |
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Certo |
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16
basil |
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leaves |
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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. |
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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. |
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3 |
Place 2
fresh basil leaves in each sterilized jar.
Strain jelly into glasses through a fine sieve.
Cool to room temperature. |
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4 |
With a damp
cloth, clean the upper part of each jelly glass
and seal with paraffin. |
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Yield: Five 8oz.
glasses |
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