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Top : Snacks : Basil Jelly

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Basil Jelly

7 1/2 cups sugar

1 6 ounce bottle liquid fruit pectin

1 cup white vinegar

1 cup lightly packed basil leaves (use 2 cups for a
stronger basil flavor)

6 drops green food coloring



In 8 to 10 quart kettle or Dutch oven combine sugar, vinegar, basil, food
coloring and 2 cups water. Bring to boiling. Add pectin. Bring mixture to
full rolling boil. Boil hard, uncovered, 1 minute, stirring constantly.
Remove from heat. Remove basil. Quickly skim off foam with metal spoon.
Pour at once into hot sterilized jars; seal. Makes 7 half pints.

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