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Recipe: Zee Basil Jelly
Similar Categories: Zee, Basil, Jelly
2 cups water
1 cup vinegar (white is best)
1 tbsp. lemon juice
a good sized handful of basil. As far as I'm concerned, the more the
merrier. The fresher the better. Since I grow my own basil, there's
no problem with freshness.
6 1/2 cups sugar
2 envelopes (1 package) liquid Certo.
Put the water, vinegar and lemon in pan with whole basil. No need to
pull leaves off or chop. It works itself down. (and, after its
drained, the boiled basil sure tastes good...teehee!) Bring almost to
a boil. Add sugar and bring to a hard boil (one that won't stir down).
Add Certo and bring to a hard boil again. Hard boil for 1 minute.
Strain leaves out as you jar the jelly (in sterilized jars). Process
for 10 minutes in boiling water bath.
Now, the original recipe calls for food coloring, but I don't use it.
It makes up into the most wonderful pale yellow color.
We use it so quickly that I never process the stuff. I use it to cook
chicken or pork in (makes a marvelous glaze when added to a little
Cajun seasoning). I've also nuked a jar in the microwave to make it
more liquid, shake in a little Cajun seasoning and baste pork roast
or ham on the grill. Yummm. Makes me hungry just thinking about it.
1 cup vinegar (white is best)
1 tbsp. lemon juice
a good sized handful of basil. As far as I'm concerned, the more the
merrier. The fresher the better. Since I grow my own basil, there's
no problem with freshness.
6 1/2 cups sugar
2 envelopes (1 package) liquid Certo.
Put the water, vinegar and lemon in pan with whole basil. No need to
pull leaves off or chop. It works itself down. (and, after its
drained, the boiled basil sure tastes good...teehee!) Bring almost to
a boil. Add sugar and bring to a hard boil (one that won't stir down).
Add Certo and bring to a hard boil again. Hard boil for 1 minute.
Strain leaves out as you jar the jelly (in sterilized jars). Process
for 10 minutes in boiling water bath.
Now, the original recipe calls for food coloring, but I don't use it.
It makes up into the most wonderful pale yellow color.
We use it so quickly that I never process the stuff. I use it to cook
chicken or pork in (makes a marvelous glaze when added to a little
Cajun seasoning). I've also nuked a jar in the microwave to make it
more liquid, shake in a little Cajun seasoning and baste pork roast
or ham on the grill. Yummm. Makes me hungry just thinking about it.
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