Basil Jelly – a Chef’s Journey recipe
It’s almost time to plant our basil and then not much longer before we can start taking advantage of our ‘harvest.’ It’s great to have this jelly in your pantry during the winter and be reminded of this wonderful summer flavor.
4 cups water
2 cups firmly packed fresh basil leaves — finely chopped
1 package powdered fruit pectin — (1-3/4 ounces)
3 drops green food coloring — optional
5 cups sugar
In a large saucepan, bring water and basil to a boil. Remove from the heat; cover and let stand for 10 minutes.
Strain and discard basil. Return 3-2/3 cups liquid to the pan. Stir in pectin and food coloring if desired. Return to a rolling boil over high heat.
Stir in the sugar. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam.
Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids.
Process for 15 minutes in a boiling-water canner. Yield: 6 half-pints. Allow jelly to set up 5 days before using.
Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Using Basil Jelly:
An old friend, Labs, suggested: Layer slice of mozzarella on a cracker, top with a dab of basil jelly and tomato jam – Caprese Salad takeoff.
Topping a cream cheese cracker.
Melt over low heat combining a few red pepper flakes and use as a sauce or glaze when grilling,
Slather a toasted bagel.
P.S. And, this year, I’m going to add a couple jalapenos to the mix!!