“Lightly infused with lemon from the basil. This can be used to glaze chicken or pork. Spoon it over cream cheese for a quick appetizer. Sweeten a cup of tea or lemonade. Warmed to glaze a cake. This can be made with regular basil, cinnamon basil, Thai basil, Purple basil. All creating a different jelly.”
1hr 30mins
5 8 ounce jars

Ingredients Nutrition


  1. Place basil in apple juice, hot water and vinegar. Bring to a boil and let steep covered for 30 minutes.
  2. Strain and place 3 1/2 cups liquid into a pot.
  3. Stir in pectin and bring to a a full rolling boil.
  4. Add sugar and honey and return to a full rolling boil. Boil for 1 minute, stirring constantly.
  5. Ladle into sterile jars leaving 1/4 inch head space. Wipe rims clean and apply lids and bands.
  6. Process in a hot water bath covered by 1-2 inches of water for 10 minutes.
  7. Shut off flame for 5 minutes.
  8. Remove without tilting the jars.
  9. Set on a flat surface in a draft free place 12-24 hours.
  10. Remove bands and wipe jars.
  11. Label and store in a dark place for 1 year.

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