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Purple Basil Jelly

(1 Votes)


  • 1 1/2 cup firmly packed purple basil leaves
  • 3 1/4 cups water
  • 1 pkg (1.75 oz) powdered pectin (Ball brand, SureJell brand)
  • 5 cups sugar

Prepare 5 or 6 half-pint jelly jars (wash and sterilize in large quantity of water). Prepare jar lids according to manufacturer's instructions. Rinse and finely chop the basil leaves, combine with the water in a saucepan. Bring to boil, cover and remove from heat. Let steep for about 10 minutes. Strain through fine mesh strainer (use about 4-6 layers of damp cheesecloth for clear jelly). Measure 3 cups of the infusion with the pectin and bring to boil over high heat, stirring constantly. When mixture boils, stir in 5 cups sugar all at once; bring to full rolling boil, stirring constantly, and boil hard for one minute. Remove from heat and immediately pour into prepared jars, filling to within 1/4" of top. Seal with lids and screwbands and process in boiling water bath for 5 minutes. Remove from boiling water, and allow to cool. Do not remove rings for 24 hours.

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