BASIL JELLY
We grow lots of basil for our local farmers market, and this is a unique way to use it. The jelly is really good with cream cheese as an appetizer. I also like to combine a jar with 1 cup of barbecue sauce and simmer mini meatballs or cocktail wieners in the mixture. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Time 40m
Yield 6 half-pints.
Number Of Ingredients 5
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, if desired, food coloring. Return to a rolling boil over high heat. Stir in sugar. Boil 1 minute, stirring constantly. Remove from heat; skim off foam., Ladle hot liquid into hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 21g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
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
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.
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
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.
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