Basil Jelly
One of the best things about summer and I don't mean the heat, is that basil thrives! We planted our basil in the latter part of July and have enjoyed harvesting it up until the 3rd week in October.
Making basil jelly was not part of the plan, but since we were trying to save our produce from the frosts last week, we harvested as much basil as we thought we could use in a reasonable time.
I've been wanting to try a basil jelly recipe and this was a great opportunity to do so. I searched the web and decided on a recipe from A Taste of Home based on the 5 star rating, its' simplicity and ease.
Ingredients:
4 cups water
2 cups firmly packed fresh basil leaves, finely chopped
1 package (1 3/4 ounces powdered fruit pectin)
3 drops green food coloring - optional
5 cups sugar
Directions:
1. In large saucepan, bring water and basil to a boil. Remove from heat, cover and let stand for 10 minutes (more if you prefer a stronger taste).
Strain and discard basil. Return 3 2/3 cups liquid to pan, stir in pectin and optional food coloring. Return to roling boil over high heat. Stir in sugar and boil for 1 minute, stir constantly to get out lumps. Remove from heat and skim off foam.
2. Carefully ladle hot mixture into sterilized half pint jars, leaving 1/4 inch headspace. Remove air bubbles. Wipe rims and adjust lids. Process for 15 minutes in boiling water canner.
Yield - 6 half pints. 1 serving - 2 tablespoons - 87 calories.
Use on meats, serve with cream cheese and crackers, add to base for salad dressings.
I did not skim off foam and didn't quite get lumps out so my jelly turned out a little cloudy. Didn't use green food coloring either - I like the natural color better. And one last thing, I used the Ball pectin that comes in a jar - 6 tablespoons equals one box. I think a few flecks of basil in the jelly would have been great too.
One jar is a gift for my dear friend Nancy who shares her incredible recipes with me. Here's one for you, Nanc!
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