Today I helped make Basil Jelly at Open Sky Farm, a therapeutic farm for disabled persons. The kitchen was pungent with the smell of Basil and the recipe we used was basically like the one below, except for the exclusion of food coloring and the addition of one extra package of pectin.
Basil Jelly
Prep: 25 min. Process: 15 min.
Yield: 48 Servings
40
Ingredients
- 4 cups water
- 2 cups firmly packed fresh basil leaves, finely chopped
- 1 package (1-3/4 ounces) powdered fruit pectin
- 3 drops green food coloring, optional
- 5 cups sugar
Directions
- In a large saucepan, bring water and basil to a boil. Remove from the heat; cover and let stand for 10 minutes. Strain and discard basil. Return 3-2/3 cups liquid to the pan. Stir in pectin and food coloring if desired. Return to a rolling boil over high heat. Stir in the sugar. Boil for 1 minute, stirring constantly. Remove from the
- heat; skim off foam.
- Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 6 half-pints.
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