Zutaten für Basil Jelly
- 4 cups apple juice
- 1 cup fresh basil leaves, firmly packed
- 1/4 cup cider vinegar
- 1-2 drops green food coloring (optional)
- 5 cups sugar
- 1 (3 ounce) pouch liquid pectin
- 1/4 cup lemon juice
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Zubereitung von Basil Jelly
- Wash and thoroughly dry the basil leaves.
- Combine basil, sugar, vinegar, and water in a medium saucepan. Bring to a boil over medium heat, stirring constantly.
- Reduce heat to a simmer and cook for 10 minutes, stirring occasionally, until the basil is softened.
- Remove from heat and stir in the powdered pectin and lemon juice. Whisk vigorously for 1 minute to ensure the pectin is fully incorporated.
- Pour the mixture into sterilized jars, leaving about 1/4 inch headspace.
- Wipe the rims of the jars clean and seal tightly with lids and rings.
- Process in a boiling water bath for 10 minutes to ensure proper sealing (or follow instructions for your specific altitude).
- Remove from the water bath and let cool completely. You should hear a 'pop' sound as the jars seal.
- Once cooled, check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed properly.
- Store in a cool, dark place for up to a year. Enjoy your homemade Basil Jelly!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1041g
Fat
0g
Carbs
88g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Jams And Preserves Jellies Sauces Appetizers Canning Condiments Etc Fruit American Heirloom Historical Holiday Event Low Fat Summer Vegetarian Dietary Gifts Low Sodium Low Cholesterol Seasonal Low Saturated Fat Comfort Food Savory Sauces Healthy 2 Sweet Sauces Low In Something Taste Mood Number Of Servings Technique
