The abundance of
fresh produce is one of the things that makes summertime so much fun. In
my garden, the herbs seem to be at their peak, the basil towering over them
all. After making batches of pesto, mounds of Caprese Salad, and canning
tomatoes with basil, I was looking for more. It was then that I decided
to try something that has long been of interest -- basil jelly. I thought
I had died and gone to heaven after making green
pepper jelly, so had hoped that this would be almost as good. It exceeded
my expectations! Refreshingly sweet, with a light taste of basil and hint
of peppery kick, this is my new favorite jelly. Served atop cream cheese
and spread on crackers, it makes an excellent snack, but pair it with homemade Boursin and you will swoon!
Don’t let the
thought of making jelly put you in a catatonic state; you must give this a
try. It is really very easy, can be made and in jars processing in under
an hour, and will dazzle your guests with its novel deliciousness and your
creativity. One thing that I find to be key when making jelly is
employing the use of a candy/jelly thermometer (inexpensively found at
Michael’s – use your coupon), and always use LIQUID pectin, Certo® if you can find it.
If you prefer not to
use the food coloring, eliminate it and your jelly will be almost clear.
Personally, I love the beautiful shade that a few drops bring.
Fresh Basil Jelly
1-1/2 cups fresh
basil leaves, lightly packed
1 cup white vinegar 1 tablespoon lemon juice 2 cups water 6 1/2 cups sugar
2 (3 ounce)
envelopes Certo® liquid pectin
½ teaspoon Melissa’s Red Savina
Hot Sauce
(more or less, to
taste), optional
2-3 drops green food
coloring
Put basil leaves, vinegar, and lemon juice into a large (8-10 quart) stock pot. Meanwhile, measure out the water and the sugar. Add the water and bring almost to a boil, stirring occasionally. Add sugar all at once; stir to dissolve. Bring mixture to a hard boil. When it reaches a hard boil (so that the boiling cannot be stopped by stirring), add both pouches of Certo®. Stir to blend, and return to a hard boil. Boil for until jelly point (220°F) is reached, approximately 1-3 minutes. Remove from heat. Pour mixture through a heat-resistant sieve to remove basil leaves, or, that lacking, quickly remove basil leaves with a slotted spoon.
Stir in hot sauce
(if using) and food coloring. Pour immediately into hot sterilized jars.
Seal and process for 10 minutes in boiling water bath.
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I can't wait to try this!
ReplyDeleteThis basil jelly sounds wonderful. I am going to make some. Your recipes are wonderful - love your brownies with icing - yummmmmmm.
ReplyDeleteThanks so much and have a great day.
Mary
I will definitely make this, I've made basil jelly but not with hot sauce. My husband will like this much better than. thank you for the recipe
ReplyDeletebetsy
Congratulations Pattie. You did a fantabulous job!!! I don't have much basil this year, and I'm not sure I would ever attempt jelly making but, I must say, the notion is quite intriguing! Just think of the possibilities!
ReplyDeleteThank you so much for sharing...
Cool! I have never heard of this! I do love the pepper jelly/cream cheese combo, so I bet this is yummy. :D
ReplyDeleteLisney