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Basil Jelly

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“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!”
READY IN:
45mins
YIELD:
6 1/2 pint jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the basil leaves, lemon juice and vinegar in an 8-10 quart sauce pot.
  2. Let the basil, lemon juice and vinegar stand while you are measuring the water and sugar.
  3. Add the water and heat almost to a boil, stirring to blend, then add sugar all at once.
  4. Stir to dissolve sugar.
  5. Bring to a hard boil.
  6. Add both pouches of Certo, stir to mix and return to a hard boil.
  7. Boil for 1 minute or until jelly point is reached.
  8. Remove from heat.
  9. Remove basil leaves with a slotted spoon.
  10. Pour immediately into hot sterilized 1/2 pint jars.
  11. Seal and process for 10 minutes in boiling water bath.

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