Basil Jelly

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Basil Jelly

 

1 1/2 cups white grape juice

1/2 cup water

3 1/2 cus sugar

2 tbsps. fresh basil leaves, chopped

6 drops yellow food coloring

1 pkg. liquid pectin, 3 ozs.

 

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 1/4-inch

headspace; wipe jar rims. Cover at once with metal

lids, and screw on

bands. Process in boiling-water bath 5 minutes. Yields

4 half pints.

 

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