The basil is mature and abundant, but frost is on its way. It's time to harvest and make it into something great for winter. How about. . .
Sweet Basil Jelly
1 1/2 cups basil leaves, lightly packed
2 cups water
2 Tbsp. vinegar
pinch of salt
3 1/2 cups sugar
6 ounces liquid pectin
Rinse basil, then chop coarsely in a food processor. Place in a large saucepan. Crush basil with the bottom of a glass. Add water and bring to a boil. Reduce heat to simmer for 30 minutes. Remove from heat and cover. Allow to stand for 15 minutes.
Strain half of the basil liquid through a sieve into a saucepan. Add vinegar, salt, and sugar. Bring to a hard boil, stirring constantly. Add pectin. Return to a hard boil and boil for one minute exactly. Remove from heat. Skim off the foam, then pour the jelly into sterilized jelly jars. Leave 1/2" of head-space. Add sterilized jar lids and process according to standard hot water bath method.
Makes 5 - 6 ounce jars.