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Title: Basil Jelly
Categories: Canning Jam Herb
Yield: 4 Servings
Source: Southern Living
1-1/2 cups white grape juice 1/2 cup water 3-1/2 cups sugar 2 tablespoons fresh basil leaves, chopped 6 drops yellow food coloring 1 (3-ounce) package liquid pectin
Combine grape juice, water, sugar, chopped basil leaves, and food coloring in a large Dutch oven. Bring to a rolling boil, stirring constantly; cook 1 minute. Add pectin, and bring to a full rolling boil. Boil 1 minute, stirring frequently. Remove from heat, and skim off foam with a metal spoon.
Quickly pour hot jelly through a sieve into hot jars, leaving 1/4-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 5 minutes. -End Recipe Export- From Sallie Krebs - Happy Cookin'!
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