Basil Jelly
Ingredients
- 1 large handful fresh basil
- 2 cups water
- 1/2 cup white vinegar
- 1 tblsp. lemon juice
- 2 pouches Certo
- 6 cups sugar
Instructions
Put the basil, water, lemon juice and vinegar in a large pot (note: this stuff really boils up! Seriously!). Bring to a solid boil. Add sugar and bring to a hard boil (one that doesn't stir down). Add both pouches of Certo. Bring to a 2nd hard boil. Boil for 1 minute. Strain out the limp basil. Jar, cap, and process 10 min. in waterbath. The original recipe called for food coloring, but the basil makes the most wonderful pale yellow color. I use the same recipe and substitute mint. This is also wonderful (but not as wonderful, IMHO as the basil). I've tried it with rosemary too. The color is a little cloudy, but if you like rosemary, give it a whirl! Makes such a nice smell in the kitchen. I mix some melted basil jelly with worchestershire sauce, cajun seasoning, ground cloves and baste ham with it. Did one on the grill yesterday....to die for!.
