Easy Basil Jelly Recipes

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EASY BASIL JELLY

Make and share this Easy Basil Jelly recipe from Food.com.

Provided by PalatablePastime

Categories     Jellies

Time 45m

Yield 3-4 half pints

Number Of Ingredients 6



Easy Basil Jelly image

Steps:

  • Bring 1 cup of the apple juice to a rolling boil and pour over the crushed basil leaves; let rest for 25 minutes.
  • Strain liquid into large saucepan and add the other 2 cups of apple juice, vinegar, and green coloring, stirring to blend.
  • Bring to a hard boil, and stir in sugar and pectin and return to a hard boil, stirring constantly, and cooking until jelly point is reached.
  • Remove from heat and skim off the foam with a slotted spoon; remove leaves from jelly with a slotted spoon.
  • Pour mixture into sterilized half-pint jars (you will need 3-4), leaving 1/2" of headroom at the top.
  • Attach lids and bands, and process for 15 minutes in a water bath canner.
  • When cool, check the seals.
  • Refrigerate promptly any that do not seal properly, and remove bands from the others and store in a cool, dry area.

3 cups apple juice
1 1/2 cups firmly packed crushed fresh basil leaves
2 tablespoons cider vinegar
2 drops green food coloring
3 1/2 cups sugar
1 (6 ounce) packet liquid pectin

BASIL JELLY

The pretty green jelly is really good with cream cheese as an appetizer on crackers. I also like to combine a jar with 1 cup of barbecue sauce and simmer cocktail meatballs in the mixture. I grow fresh basil find the flavor so much better than the dried basil.

Provided by Kathie Carr

Categories     Jams & Jellies

Time 20m

Number Of Ingredients 5



Basil Jelly image

Steps:

  • 1. In a large saucepan, bring water and basil to a boil. Remove from the heat; cover and let stand for 10 minutes. Strain through cheesecloth and discard basil. Return 3-2/3 cups liquid to the pan. Stir in pectin and food coloring. Return to a rolling boil over high heat. Stir in the sugar. Boil for 1 minute, stirring constantly. Remove from the heat and skim off foam.
  • 2. Carefully ladle hot mixture into sterilized hot half-pint jars, leaving 1/4 inch headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Makes 6 half-pints.

4 c water
2 c firmly packed fresh basil leaves, finely chopped
1 pkg (1-3/4 ounces) powdered fruit pectin
3-4 drops green food coloring
5 c sugar

SWEET & TART BASIL JELLY

This jelly is on the tart side. If you'd like it a bit sweeter, increase sugar to six cups. You can use more or less food coloring as you prefer. Basil jelly is a wonderful way to use up some of summer's last basil. Try it with cream cheese. It's so good!

Provided by Tess Geer

Categories     Jams & Jellies

Time 30m

Number Of Ingredients 7



Sweet & Tart Basil Jelly image

Steps:

  • 1. Combine basil leaves, vinegar & lemon juice in a large, nonreactive saucepan for 15 minutes. While basil is mixture is resting, prepare jars.
  • 2. Add water and food coloring to basil mixture. Heat until just beginning to boil. Add sugar all at once and stir to dissolve sugar. Bring to a hard boil that cannot be stirred down.
  • 3. Quickly add the pectin (I snip open the packets in advance and have them standing in a coffee mug nearby). Return to a hard boil that cannot be stirred down. Boil for one minute.
  • 4. Remove from heat. Using a slotted spoon, remove and discard basil leaves. Fill jars and wipe rims. Add lids and tighten to finger-tip tight. Process in boiling water bath for 10 minutes.
  • 5. Remove and set out of direct sunlight for 12 hours. Check jars for seal. Refrigerate or reprocess unsealed jars. Store sealed jars in a dark cupboard. Will keep for one year.

1 1/2 c loosely packed fresh basil leaves
1 c white vinegar
1 Tbsp lemon juice
2 c water
5 1/2 c sugar
2 pouches liquid pectin
3 drops green food coloring

LEMON BASIL JELLY

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.

Provided by Rita1652

Categories     Jellies

Time 1h30m

Yield 5 8 ounce jars

Number Of Ingredients 7



Lemon Basil Jelly image

Steps:

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

Nutrition Facts : Calories 825.1, Fat 0.2, Sodium 44.4, Carbohydrate 216.6, Fiber 2.4, Sugar 199.5, Protein 0.9

2 cups chopped packed lemon basil
1 1/2 cups apple juice
1 cup water
1 cup vinegar
1 (3 ounce) package dry pectin
2 cups honey
2 cups sugar

SWEET BASIL AND BLACKBERRY JAM

Provided by Giada De Laurentiis

Categories     condiment

Time 1h40m

Yield 1 1/4 cups

Number Of Ingredients 5



Sweet Basil and Blackberry Jam image

Steps:

  • Serving suggestions: Serve on toasted bread, alongside cheeses, or on lamb chops. Mix with yogurt and granola, or layer in desserts or parfaits.
  • Place the blackberries and their juice in a medium saucepan and lightly mash with a fork. In a food processor, combine the basil, sugar, orange juice and lemon juice. Blend until smooth. Stir the mixture into the blackberries and bring to a simmer over medium heat. Simmer until the mixture is thick, stirring occasionally, 25 to 30 minutes. Remove the pan from the heat and allow the jam to cool for 1 hour (the jam will continue to thicken as it cools). Refrigerate in an airtight container for up to 3 days.

One 16-ounce bag frozen blackberries, thawed, juice reserved
4 cups fresh basil leaves (3 1/2 ounces)
2/3 cup sugar
1/4 cup fresh orange juice (from 1 large orange)
3 tablespoons fresh lemon juice (about 1 medium lemon)

FRESH BASIL JELLY

Categories     Condiment/Spread     Low Sodium     Basil     Summer     Boil     Gourmet

Yield Makes 5 8-ounce glasses

Number Of Ingredients 7



Fresh Basil Jelly image

Steps:

  • Bring water, vinegar and lemon juice to a boil in a large pot. Reserve 10 basil leaves. Bruise the remainder, add to the pot, remove from the heat, cover and let steep for 15 minutes. Add the sugar and vegetable coloring, return to heat and bring to a boil, stirring constantly, until sugar dissolves. When the syrup is at a full rolling boil, add the pectin, boil for 1/2 minute and remove from heat. Place 2 basil leaves in the bottom of each of 5 hot, sterilized 8-ounce jelly glasses . Strain the jelly into glasses through a fine sieve. Cool and cover with a layer of thin paraffin. When the paraffin has hardened, cover the glasses and store.

2 cups water
3/4 cup cider vinegar
1/4 cup lemon juice
1 1/3 cups (packed) fresh basil leaves
6 cups sugar
5 drops green vegetable coloring
6 tablespoons liquid pectin

LEMONADE JELLY WITH BASIL

Provided by Faith Durand

Categories     Citrus     Herb     Dessert     Kid-Friendly     Wheat/Gluten-Free     Lemon     Basil     Summer     Chill     Party     Fat Free     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes six 1/2-cup (120-ml) servings. Gluten-free. Dairy-free.

Number Of Ingredients 6



Lemonade Jelly with Basil image

Steps:

  • Warm the lemon juice, 1 1/2 cups (360 ml) water, and the sugar to boiling. Stir until the sugar is completely dissolved. Roughly tear the basil leaves and put them in a small bowl. Pour the lemon juice mixture over the basil leaves and let steep for at least 15 minutes.
  • Pour the orange juice into a small saucepan and sprinkle the gelatin over its surface. Let the gelatin soften for 5 minutes, then warm the pan over medium heat, stirring frequently, until the gelatin is fully dissolved. Turn off the heat.
  • Strain the basil out of the lemon juice and whisk the juice into the gelatin mixture. Pour the liquid into six small cups or a 1-quart (1-L) dish. Refrigerate for 2 hours, or until softly set. Garnish with whipped cream and basil leaves to serve.
  • Lemon-Basil Jelly Skewers
  • To make little bites for a party, double the amount of gelatin in this recipe to 6 full teaspoons. Pour the mixture into an 8- or 9-inch (20- or 23-cm) square baking dish and let it set overnight in the refrigerator. Cut it into 1-inch (2.5-cm) squares, or use a small cookie cutter to cut out 1-inch (2.5-cm) circles. Skewer one or two pieces on a toothpick or party pick with a leaf of fresh basil folded and skewered at one end. Chill until ready to serve, and pass a bowl of whipped cream for dipping.
  • Easy Flavor Variations
  • Real Lime Jelly For real lime jelly (with the taste of fresh limes and no nasty green food coloring), substitute juice from 7 to 8 limes for the lemon juice. Substitute water for the orange juice. Meyer Lemon Jelly with Lavender Extra-sweet, less acidic Meyer lemons are also wonderful in this jelly, especially with the herbal-floral taste of lavender. Simply substitute Meyers for the regular lemons. You may need one or two extra lemons, as Meyer lemons are generally smaller. Instead of steeping basil in the juice, steep 1 tablespoon dried food-grade lavender buds. Strain after 10 minutes and proceed as directed above.

4 to 5 large lemons, juiced (3/4 cup / 180 ml)
3/4 cup (150 g) sugar
1 1/2 cups (25 g) loosely packed basil leaves, plus more to serve
1/2 cup (120 ml) pulp-free orange juice
3 teaspoons powdered gelatin
Whipped cream, to serve

BASIC JELLY

To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 5h

Yield Makes 3 to 3 1/2 cups

Number Of Ingredients 5



Basic Jelly image

Steps:

  • Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
  • In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
  • Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

3 pounds fruit, cut into 1-inch chunks if large, stone fruit pitted
Water (see amounts, below)
Sugar
2 tablespoons fresh lemon juice
Coarse salt

BASIL JELLY

This is a wonderful way to use the fresh basil from your garden. I've been meaning to make this forever and am so glad I finally did. Delicious, easy, unusual and a beautiful green color. Would make an excellent gift for the holidays. Wonderful as an appetizer with cream cheese and crackers. I found this in Taste of Home by Sue Gronholz, who also suggests combining a jar with one cup of barbecue sauce and simmering mini meatballs or cocktail wieners in the mixture. This recipe assumes knowledge of hot water bath canning. Detailed directions can be found in the Canning Forum.

Provided by LonghornMama

Categories     Jellies

Time 45m

Yield 6 half-pints

Number Of Ingredients 5



Basil Jelly image

Steps:

  • In a large saucepan, bring water and basil to a boil. Remove from heat; cover and let stand 10 minutes. Strain and discard basil.
  • Return 3 2/3 cups liquid to the pan. Stir in pectin and food coloring. Return to a rolling boil over high heat. Stir in sugar. Boil for 1 minute, stirring constantly. Remove from heat; skim off foam.
  • Pour hot liquid into hot sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process for 15 minutes in a boiling water bath.

Nutrition Facts : Calories 675.9, Fat 0.1, Sodium 20.4, Carbohydrate 174.8, Fiber 1.3, Sugar 166.6, Protein 0.4

1 quart water
2 cups firmly packed fresh basil leaves, finely chopped
1 (1 3/4 ounce) package powdered fruit pectin
3 drops green food coloring (I used a touch of green paste coloring)
5 cups sugar

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