My previous post discussed making mint jelly at home, a recipe taken from Better Than Store-Bought. This is another recipe from that book. Basil jelly is just as easy to make as mint jelly and can be used in the same ways.
- 1 1/2 cups lightly packed fresh basil leaves
- 2 cups water
- 2 tablespoons rice wine vinegar or white wine vinegar
- pinch of salt
- 3 1/2 cups sugar
- 3-ounce tube liquid pectin
Put the basil in a saucepan and crush it, using a jar, can, or potato masher.
Add the water and bring to a boil. Boil for 30 seconds, remove from heat, cover, and let steep for 15 minutes.
Tip o’ The Day:
If you’re going to be using liquid pectin, cut the end off the tube and set it in a coffee cup so it will be ready when you are.
Strain the infusion through a wire mesh strainer. Measure 1 1/2 cups liquid into a saucepan; discard excess liquid and leaves. Add the vinegar, salt, and sugar, and bring to a hard boil, stirring constantly. When the boil cannot be stirred down, add the pectin.
Cook for one minute, stirring constantly. Do not allow to boil over.
Remove pan from heat. If desired, you can stir in 1-2 drops green food coloring.
Pour into four sterilized 8-ounce canning jars. Using a metal spoon, skim off any foam.
Seal with lids and ring bands, or with paraffin (discussed in the Mint Jelly entry). Set on a towel to cool completely.
I used half sweet basil and half Thai basil. Thai basil has some green leaves and some purple leaves, so here we have a sort of amber-colored basil jelly. Lesson learned: a couple of drops of green food coloring would probably have made this prettier.