Basil Jelly: A Great Use for All of That Basil


| 5/9/2018 10:23:00 AM


Tags: making jelly, canning, basil jelly, Texas, Houston, Ed Hudson,

We’ve all done it. “I could really use a few more basil plants here and there.” “I just love the way it smells and adds flavor to tomato sauce, and my compound butter, and my tomato sauce, and my pesto, and my tomato sauce...oh, and my Margherita pizza.”

Soon, we become Johnny Pestosauce, giving friends and family our extra pesto until they finally run from us when they see us approach with a baggie filled with frozen green cubes. Spreading the basil wealth can get old (to some folks), but here is alternative that will have them begging for more. This recipe is modified from the Ball Complete Book of Home Preserving.

Filling Jars with Basil Jelly

Basil Jelly

Yield: 7 half pints

Ingredients



4 cups water
2.5 cups firmly packed unchopped basil leaves
1.75 ounces Fruit Pectin
Green food color (optional)
5 cups sugar

Nancy
6/19/2018 10:40:59 AM

Alright! I have 9 basil plants started and now I have something new to make along with all of my other favorite things to use basil in :) THANK YOU!!


Nancy
6/19/2018 10:38:22 AM

ALRIGHT! With 9 Basil plants soon to be ready for the garden I'll have yet another recipe to add to my list of things to make ;) THANK YOU!!


rodagaster
5/22/2018 5:28:24 AM

Interesting i never thought of Basil jelly may have to give this one a try.







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