Wednesday, October 07, 2009

Sweet Basil Jelly

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.


  1. wow now that is a very interesting recipe

  2. Well shoot! The basil got zapped by a frost a few days ago and I don't think it's good for much anymore. I need to keep a journal of ideas from blogs for future reference.


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