Title: Sweet Basil Jelly
Categories: Herb Jam
Yield: 1 Servings

1 1/2	c	Lightly packed unblemished
		Basil leaves, rinsed,
		Drained and
		Coarsely torn, including
		Some unopened flower heads,
		If available
2	c	Water
2	tb	Mild white wine or rice
		Vinegar
1	pn	Salt
3 1/2	c	Sugar
1/2		Bottle (6 oz size) liquid
		Pectin

Chop basil in food processor, put in large saucepan; crush it well using the bottom of a glass or bottle. Add the water; bring slowly to a boil and boil for 30 seconds. Remove from heat, cover and let stand for 15 minutes. Strain 1 1/2 cup of the basil liquid through a sieve into a saucepan. Add the vinegar, salt and sugar and bring to a hard boil, stirring. When the boil can't be stirred down, add the pectin. Return to a hard boil and boil for exactly 1 minute, then remove from heat. Skim off the foam and pour jelly into hot, sterilized jelly glasses, leaving 1/2" of headspace, or straight sided half-pint canning jars (1/8" headspace). Seal at once with melted paraffin or sterilized 2 piece lids.

Makes 4 eight oz. glasses or 5 six oz. glasses + a taster from "Better than Store Bought", Witty and Colchie From: mch55@aol.com (Mch55)

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