basil syrup/ jelly

[rainbowgardener]

In a large saucepan, bring 4 C water and 2 C firmly packed, chopped fresh basil leaves to a boil.

Remove from heat, cover and let stand for ten minutes to infuse the basil.

Strain and discard the basil, returning the liquid to the pan. Stir in 1 pkg powdered fruit pectin (slowly, a little bit at a time, stirring constantly, you don't want it to clump up).

Return to a rolling boil over high heat. Stir in 4 -5 C sugar. Boil for ONE minute stirring constantly.

Remove from heat. Skim off foam.

Carefully ladle hot mixture into hot sterilized jars, leaving 1/4 in space at the top. Wipe rims and add lids. Yields 12 C.

If you are using green basil, you may want to add 2-3 drops of green food coloring just as you take it off the heat. I made it with some green and a lot of purple basil and it came out a lovely pink color with no food coloring added.

Depending on how much sugar you add and how much you cook it, this will be a syrup or jell more into a jelly. Nice either way.

[rainbowgardener]

PS I meant to say the recipe is from www.TasteOfHome.com

[soil]

I thought I posted in this thread, oh well. sounds good I will have to try it with some of the last basil before it goes out.

[applestar]

I'll have to remember this for next time I'm making jellies.
I have some in the freezer so I might try with those.