Basil Jelly

This jelly is really good with cream cheese as an appetizer. You can also combine a jar with 1 cup of barbecue sauce and simmer mini meatballs or cocktail wieners in the mixture.


6 half-pints


4 cups water
2 cups firmly packed fresh basil leaves, finely chopped
1 (1.75 ounce) package powdered fruit pectin
3 drops green food coloring, optional
5 cups granulated (white) sugar


In a large saucepan, bring water and basil to a boil. Remove from the heat; cover and let stand for 10 minutes. Strain and discard basil. Return 3 2/3 cups liquid to the pan. Stir in pectin and food coloring if desired. Return to a rolling boil over high heat. Stir in the sugar. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam.

Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-inch headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

Estimated Time

Preparation Time: 25 minutes
Processing Time: 15 minutes

Nutritional Information

1 serving (2 tablespoons) equals 87 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 22 g carbohydrate, trace fiber, trace protein.

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