Basil jelly

Yield: 4 half pints

Measure 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


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

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