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Nutrition Facts
Serving Size 1 1/2 pint jars 373g Recipe makes 6 1/2 pint jars)
Calories 852
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 3mg		0%
Potassium 69mg		1%
Total Carbohydrate 218.1g		72%
	Dietary Fiber 0.9g	3%
	Sugars 216.7g
Protein 0.2g		0%
how is this calculated?

Basil Jelly

Recipe #321452 | 45 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Maryland Jim
Aug 26, 2008

This is a excellent jelly. Very easy to make. Note, the original recipe called for green food coloring but I like the almost clear coloring. Note: This recipe won First Place in the Miscellanous Jelly Class and a Special Award at this year's Maryland State Fair. It is good!

6 1/2 pint jars (change servings and units)

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
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
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.

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Featured Reviews for This Recipe

From: Aimee H.

On Nov 22, 2009

Very good! Made this to use up some garden basil, added a chopped jalapeño for some heat. Used with cream cheese on crackers, yummy.

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From: buddy3229

On Jul 3, 2009

Awesome! I was afraid it was going to have an overpowering vinegar taste until it set up and then it was mellow, sweet and the basil really comes through. May try it with tarragon or rosemary to see how those do. Thanks for a great recipe!

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From: Beth J

On Sep 22, 2008

Very easy. Nice basil flavor. (Made the one w/apple juice also and it lacked the basil flavor.)

1 person found this review helpful

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From: Chef #938643

On Aug 29, 2008

Jim brought a jar to work along with a jar of blackberry jelly. The basil jelly is almost all gone and the other is mostly still there. This stuff is realy good

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Read all 4 reviews