Ingredients
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3
-
1 1/2
-
2
-
2
-
3 1/2
-
1
-
-
-
-
-
-
-
-
-
Directions
Easy Basil Jelly, A great way to use up some of your lovely basil in the herb garden , I know I am supposed to be writing a review – but I have not made this jelly yet I was wondering what I would use the jelly for? Any suggestions?
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Steps
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1
Done
|
Bring 1 Cup of the Apple Juice to a Rolling Boil and Pour Over the Crushed Basil Leaves; Let Rest For 25 Minutes. |
|
2
Done
|
Strain Liquid Into Large Saucepan and Add the Other 2 Cups of Apple Juice, Vinegar, and Green Coloring, Stirring to Blend. |
|
3
Done
|
Bring to a Hard Boil, and Stir in Sugar and Pectin and Return to a Hard Boil, Stirring Constantly, and Cooking Until Jelly Point Is Reached. |
|
4
Done
|
Remove from Heat and Skim Off the Foam With a Slotted Spoon; Remove Leaves from Jelly With a Slotted Spoon. |
|
5
Done
|
Pour Mixture Into Sterilized Half-Pint Jars (you Will Need 3-4), Leaving 1/2" of Headroom at the Top. |
|
6
Done
|
Attach Lids and Bands, and Process For 15 Minutes in a Water Bath Canner. |
|
7
Done
|
When Cool, Check the Seals. |
|
8
Done
|
Refrigerate Promptly Any That Do not Seal Properly, and Remove Bands from the Others and Store in a Cool, Dry Area. |
