Description
Capture the fresh essence of basil in a vibrant, sweet-tart jelly — perfect with crackers or as a glaze for veggies or cheese.
Ingredients
Scale
- 1 cup fresh basil leaves
- 1 cup apple cider vinegar
- 1 tablespoon lemon juice
- 2 cups water
- 6 1/2 cups sugar
- Two 3 oz pouches Certo liquid pectin
- 2 drops green food coloring
Instructions
- Sterilize your canning jars, lids, and rims using a dishwasher. Let them dry completely.
- Wash and thoroughly dry the basil leaves.
- In a large pot, combine the basil, apple cider vinegar, lemon juice, water, and food coloring.
- Heat the mixture until it just begins to boil.
- While heating, measure out the sugar into a separate bowl.
- Once the mixture reaches a boil, add the sugar and stir until dissolved.
- Bring it to a hard boil, then add both pouches of Certo liquid pectin.
- Return to a hard boil and cook for exactly 1 minute, stirring constantly.
- Use a slotted spoon to remove the basil leaves from the mixture.
- Immediately pour the jelly into the sterilized jars.
- Wipe the rims of the jars with a damp paper towel, place the lids on top, and tighten the rims.
- Turn the jars upside down on a towel for 5 minutes, then flip right-side up and allow them to cool completely.
- Once cooled, check that the jars have sealed by pressing the button on the lid. If the lid pops up, the jar isn’t sealed and should be refrigerated.
Notes
Try it as a spread for toast, a glaze for roasted veggies, or as a unique accompaniment to soft cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Preserves
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 tbsp
- Calories: 45
- Sugar: 11g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: basil jelly, herb jelly, homemade preserves, canning basil, savory sweet jelly