posted by ROY 09-17-100 6:50 PM
Basil Jelly
1 1/2 cups finely chopped, fresh basil leaves
3 1/4 cups of water
A few drops of green liquid food coloring
4 cups of sugar
1- 1 3/4 oz. packaged powdered fruit pectin
Place the basil and water, in a medium stainless saucepan. Stir to combine. Over high heat, bring the mixture to a boil. Remove from heat, cover and let stand for one hour.
Then secure a piece of damp cotton flannel napped side up in a sieve over a deep pan. Pour the basil liquid (infusion) over the cotton flannel in the sieve and let fully drain, undisturbed. Do not stir or squeeze the infusion in the cotton flannel. (Squeezed infusion must be restrained.)
Measure 3 cups of the basil infusion and pour into an 8-quart heavy-bottomed, stainless steel kettle. Add the food coloring; stir to blend; set aside. Place the sugar in a medium mixing bowl; set aside.
Drain hot sterilized half pint jars upside down on a clean towel; let stand. Add the pectin to basil infusin in the kettle; stir well to combine. Over high heat, bring the infusion mixture to a rolling boil over high heat stirring constantly. Add the sugar and return the basil infusion mixture to a rolling boil over high heat stirring continuously. Boil the mixture exactly one minute stirring constantly. Immediately remove from the heat and skim the foam off the jelly using tableware spoons.
Quickly pour the hot jelly into the drained jars, leaving 1/4 inch headspace. Wipe the jar rims and threads. Place hot metal lids on the jars and screw the bands firmly. Process in a boiling water canner for 5 minutes Remove from canner and place on a towel. Let stand undisturbed for 12 hours.
Yields about 4 half pints,