Basil jelly
4 half pints
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | White grape juice |
| ½ | cup | Water |
| 3½ | cup | Sugar |
| 2 | tablespoons | Fresh basil leaves, chopped |
| 6 | drops | Yellow food coloring |
| 1 | each | (3-ounce) package liquid pectin |
Directions
SOURCE: SOUTHERN LIVING
Combine grape juice, water, sugar, chopped basil leaves, and food coloring in a large Dutch oven. Bring to a rolling boil, stirring constantly; cook 1 minute. Add pectin, and bring to a full rolling boil. Boil 1 minute, stirring frequently. Remove from heat, and skim off foam with a metal spoon. Quickly pour hot jelly through a sieve into hot jars, leaving ¼-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 5 minutes. FROM SALLIE KREBS - HAPPY COOKIN'! Submitted By MARGE CLARK On 5-26-95