Basil Jelly

Ingredients

• 1 cup lightly packed fresh basil leaf
• 1 cup white vinegar
• 1 tablespoon lemon juice
• 2 cups water
• 6 1/2 cups sugar
• 2 (3 ounce) envelopes certo liquid pectin

Directions

1. 1

   Place the basil leaves, lemon juice and vinegar in an 8-10 quart sauce pot. Let the basil, lemon juice and vinegar stand while you are measuring the water and sugar. Add the water and heat almost to a boil, stirring to blend, then add sugar all at once. Stir to dissolve sugar. Bring to a hard boil. Add both pouches of Certo, stir to mix and return to a hard boil. Boil for 1 minute or until jelly point is reached.

2. 2

   Remove from heat. Remove basil leaves with a slotted spoon. Pour immediately into hot sterilized 1/2 pint jars. Seal and process for 10 minutes in boiling water bath.