Basil Jelly: A Great Use for All of That Basil

Reader Contribution by Ed Hudson
Published on May 9, 2018
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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.

Basil Jelly

Yield: 7 half pints

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