Scented basil jellies
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Packed fresh Basil ('Anise' or 'Cinnamon' or 'Opal' or 'Lemon') |
| 2 | cups | Water |
| 2 | tablespoons | Rice vinegar |
| 1 | pinch | Salt |
| 3½ | cup | Sugar |
| 3 | ounces | Liquid pectin |
Directions
Wash basil and dry in paper towels. Finely chop by hand or in food processor. Immediately put basil into a large saucepan, and use the bottom of a glass to crush leaves. Add water, bring slowly to a boil, and oil for 10 seconds. Remove saucepan from heat, cover, and let steep for 15 minutes.
Pour 1-½ cups of liquid from saucepan through a fine strainer into another saucepan. Add vinegar, salt, and sugar, and bring to a hard boil, stirring. When the boil can't be stirred down, add pectin.
Return to a hard boil that can't be stirred down and boil for exactly 1 minute; then remove saucepan from heat.
Skim of foam and pour hot jelly into hot, sterilized 8-ounce jelly jars. Leave ½ inch head space and seal at once with sterilized 2-piece lids or melted paraffin.
Makes 4 8-ounce jars
This recipe for delicate, easy-to-make jellies comes from the Shepherd's Garden Seeds catalog. The clear jewellike colors of these jellies - rose-pink, deep-garnet, and champagne - are quite beautiful. And the jellies themselves are delicious with cream cheese and crackers or bagels. They make wonderful presents for others - or yourself!
Source: Cooking from the Garden - by Rosalind Creasy ISBN: 0-87156-731-8 Typed for you by Karen Mintzias From: Karen Mintzias Date: 09-25-94