BASIL JELLY
This is a excellent jelly. Very easy to make. Note, the original recipe called for green food coloring but I like the almost clear coloring. Note: This recipe won First Place in the Miscellanous Jelly Class and a Special Award at this year's Maryland State Fair. It is good!
Provided by Maryland Jim
Categories Jellies
Time 45m
Yield 6 1/2 pint jars
Number Of Ingredients 6
Steps:
- Place the basil leaves, lemon juice and vinegar in an 8-10 quart sauce pot.
- Let the basil, lemon juice and vinegar stand while you are measuring the water and sugar.
- Add the water and heat almost to a boil, stirring to blend, then add sugar all at once.
- Stir to dissolve sugar.
- Bring to a hard boil.
- Add both pouches of Certo, stir to mix and return to a hard boil.
- Boil for 1 minute or until jelly point is reached.
- Remove from heat.
- Remove basil leaves with a slotted spoon.
- Pour immediately into hot sterilized 1/2 pint jars.
- Seal and process for 10 minutes in boiling water bath.
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Atikul Islam
[email protected]I'm not a big fan of jelly, but I really enjoyed this one. It's not too sweet and the basil flavor is really nice.
Tanver Rahman
[email protected]This is the best basil jelly I've ever had. I'm definitely going to be making it again and again.
Jose Cardoza
[email protected]I'm not sure why this recipe is called 'basil jelly'. It doesn't really taste like basil to me.
Lal Bdr
[email protected]This jelly is absolutely delicious. I can't wait to try it on everything.
Bastian Dombel
[email protected]I'm so glad I found this recipe. I've been looking for a way to use up my basil for ages.
Angel Gonzales
[email protected]This is a great recipe for a quick and easy gift. I'm going to make a batch for all my friends and family this holiday season.
Gordon Ferguson
[email protected]I love the idea of this jelly, but I think it needs a little something extra. Maybe some chopped nuts or spices.
Merga Lamesa
[email protected]I'm not sure what I did wrong, but my jelly turned out really runny. I think I might have added too much water.
sambo toyin
[email protected]I found this recipe to be a bit too complicated. I think there are easier ways to make basil jelly.
Muhib Akber
[email protected]This jelly is a bit too sweet for my taste, but I think it would be perfect for someone who likes a sweeter condiment.
Mr Foisal
[email protected]I'm not a huge fan of basil, but I actually really enjoyed this jelly. The sweetness of the sugar and the tartness of the vinegar really balance out the basil flavor.
Brielle
[email protected]This is a great way to use up extra basil. I had a bumper crop this year and I'm so glad I found this recipe.
Dante Luna
[email protected]I love the versatility of this jelly. It's great on sandwiches, crackers, or even just as a spread for toast.
Zaiba Sher
[email protected]I've made this jelly several times now and it's always a crowd-pleaser. It's the perfect way to add a touch of summer to any dish.
Nayem Hossen Santo
[email protected]This is a great recipe for beginners, it's easy to follow and the results are delicious.
Toba Ahamada
[email protected]I used this jelly on a cheese plate and it was the perfect accompaniment to the sharp cheddar and creamy brie.
Success Charles
[email protected]I made this jelly for a summer party and it was a huge hit. Everyone loved the sweet and tangy flavor and the beautiful green color.
Lannie N
[email protected]This recipe is a great starting point for basil jelly, but I would recommend experimenting with different types of vinegar and herbs to create your own unique flavor combinations.
Jam Mujahid
[email protected]Basil jelly is a unique and flavorful condiment that adds a touch of elegance to any dish. It's a great way to use up fresh basil and it's surprisingly easy to make.