Fresh Basil Jelly
Ingredients
Instructions
- Bring water, vinegar and lemon juice to a boil in a large pot.
- Reserve 10 basil leaves.
- Bruise the remainder, add to the pot, remove from the heat, cover and let steep for 15 minutes.
- Add the sugar and vegetable coloring, return to heat and bring to a boil, stirring constantly, until sugar dissolves.
- When the syrup is at a full rolling boil, add the pectin, boil for 1/2 minute and remove from heat.
- Place 2 basil leaves in the bottom of each of 5 hot, sterilized 8-ounce jelly glasses .
- Strain the jelly into glasses through a fine sieve.
- Cool and cover with a layer of thin paraffin.
- When the paraffin has hardened, cover the glasses and store.
Nutrition & Diet Analysis (per serving)
96
kcal
5% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).