BASIL JELLY
This is a wonderful way to use the fresh basil from your garden. I've been meaning to make this forever and am so glad I finally did. Delicious, easy, unusual and a beautiful green color. Would make an excellent gift for the holidays. Wonderful as an appetizer with cream cheese and crackers. I found this in Taste of Home by Sue Gronholz, who also suggests combining a jar with one cup of barbecue sauce and simmering mini meatballs or cocktail wieners in the mixture. This recipe assumes knowledge of hot water bath canning. Detailed directions can be found in the Canning Forum.
Provided by LonghornMama
Categories Jellies
Time 45m
Yield 6 half-pints
Number Of Ingredients 5
Steps:
- In a large saucepan, bring water and basil to a boil. Remove from heat; cover and let stand 10 minutes. Strain and discard basil.
- Return 3 2/3 cups liquid to the pan. Stir in pectin and food coloring. Return to a rolling boil over high heat. Stir in sugar. Boil for 1 minute, stirring constantly. Remove from heat; skim off foam.
- Pour hot liquid into hot sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process for 15 minutes in a boiling water bath.
Nutrition Facts : Calories 675.9, Fat 0.1, Sodium 20.4, Carbohydrate 174.8, Fiber 1.3, Sugar 166.6, Protein 0.4
BASIL JELLY
We grow lots of basil for our local farmers market, and this is a unique way to use it. The jelly is really good with cream cheese as an appetizer. I also like to combine a jar with 1 cup of barbecue sauce and simmer mini meatballs or cocktail wieners in the mixture. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Time 40m
Yield 6 half-pints.
Number Of Ingredients 5
Steps:
- In a large saucepan, bring water and basil to a boil. Remove from heat; cover and let stand 10 minutes. Strain and discard basil. Return 3-2/3 cups liquid to the pan. Stir in pectin and, if desired, food coloring. Return to a rolling boil over high heat. Stir in sugar. Boil 1 minute, stirring constantly. Remove from heat; skim off foam., Ladle hot liquid into hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 21g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
EASY BASIL JELLY
Make and share this Easy Basil Jelly recipe from Food.com.
Provided by PalatablePastime
Categories Jellies
Time 45m
Yield 3-4 half pints
Number Of Ingredients 6
Steps:
- Bring 1 cup of the apple juice to a rolling boil and pour over the crushed basil leaves; let rest for 25 minutes.
- Strain liquid into large saucepan and add the other 2 cups of apple juice, vinegar, and green coloring, stirring to blend.
- Bring to a hard boil, and stir in sugar and pectin and return to a hard boil, stirring constantly, and cooking until jelly point is reached.
- Remove from heat and skim off the foam with a slotted spoon; remove leaves from jelly with a slotted spoon.
- Pour mixture into sterilized half-pint jars (you will need 3-4), leaving 1/2" of headroom at the top.
- Attach lids and bands, and process for 15 minutes in a water bath canner.
- When cool, check the seals.
- Refrigerate promptly any that do not seal properly, and remove bands from the others and store in a cool, dry area.
FRESH BASIL JELLY
Categories Condiment/Spread Low Sodium Basil Summer Boil Gourmet
Yield Makes 5 8-ounce glasses
Number Of Ingredients 7
Steps:
- Bring water, vinegar and lemon juice to a boil in a large pot. Reserve 10 basil leaves. Bruise the remainder, add to the pot, remove from the heat, cover and let steep for 15 minutes. Add the sugar and vegetable coloring, return to heat and bring to a boil, stirring constantly, until sugar dissolves. When the syrup is at a full rolling boil, add the pectin, boil for 1/2 minute and remove from heat. Place 2 basil leaves in the bottom of each of 5 hot, sterilized 8-ounce jelly glasses . Strain the jelly into glasses through a fine sieve. Cool and cover with a layer of thin paraffin. When the paraffin has hardened, cover the glasses and store.
THAI BASIL PEPPER JELLY
This is a 2 for 1 recipe. See "Note" below. From justtherightsizeblog. She says of Thai basil, "It's so exotic that it brings the flavor profile for this jelly to another level." Serving suggestions: spoon over cream cheese or glaze bbq chicken breast. Time to make infused vinegar not included.
Provided by gailanng
Categories Jellies
Time 26m
Yield 6 1/2 pints
Number Of Ingredients 10
Steps:
- To Make Thai Basil-Infused Vinegar:.
- Place fresh Thai Basil and place it in a quart canning jar. Fill jar with white vinegar to top, place lid on jar and let vinegar mixture sit at room temperature (in a cool, shaded spot) for 2 weeks. After two weeks, strain vinegar and discard basil.
- To Make Jelly:.
- Combine the minced vegetables, dried basil, 1 1/2 cups infused vinegar and sugar in a large saucepan. Bring to a full boil then add the pectin. Return to a hard boil, stirring constantly for 1 full minute. Ladle hot jelly into prepared, half-pint canning jars and process in a boiling water bath for 10 minutes.
- Note: Any remaining infused vinegar can be stored in a glass bottle and used for viniagrette dressing, marinades, etc.
Nutrition Facts : Calories 806.4, Fat 0.2, Sodium 5.9, Carbohydrate 204.5, Fiber 1.7, Sugar 201.5, Protein 1.1
LEMON BASIL JELLY
Lightly infused with lemon from the basil. This can be used to glaze chicken or pork. Spoon it over cream cheese for a quick appetizer. Sweeten a cup of tea or lemonade. Warmed to glaze a cake. This can be made with regular basil, cinnamon basil, Thai basil, Purple basil. All creating a different jelly.
Provided by Rita1652
Categories Jellies
Time 1h30m
Yield 5 8 ounce jars
Number Of Ingredients 7
Steps:
- Place basil in apple juice, hot water and vinegar. Bring to a boil and let steep covered for 30 minutes.
- Strain and place 3 1/2 cups liquid into a pot.
- Stir in pectin and bring to a a full rolling boil.
- Add sugar and honey and return to a full rolling boil. Boil for 1 minute, stirring constantly.
- Ladle into sterile jars leaving 1/4 inch head space. Wipe rims clean and apply lids and bands.
- Process in a hot water bath covered by 1-2 inches of water for 10 minutes.
- Shut off flame for 5 minutes.
- Remove without tilting the jars.
- Set on a flat surface in a draft free place 12-24 hours.
- Remove bands and wipe jars.
- Label and store in a dark place for 1 year.
Nutrition Facts : Calories 825.1, Fat 0.2, Sodium 44.4, Carbohydrate 216.6, Fiber 2.4, Sugar 199.5, Protein 0.9
PURPLE BASIL AND LEMON JELLY
While the Net provides for a bunch (pun intended) of herbal jams and jellies, I've based mine on various recipes and came to a combination and proportion which suits me, personally. Should anyone consider this to be a copycat, I've included this hashtag, just in case. The purple basil here creates a wonderful colour, although using the lemon basil or chocolate basil (yes, such a variety exists!) would obviously make a difference. I'd also recommend smallest jars.
Provided by Yana_Ch
Categories Vegan
Time 30m
Yield 1/2 liter, 20 serving(s)
Number Of Ingredients 7
Steps:
- 1. The most tedious job is to separate the leaves from the stalks. The leaves should make a full cup.
- 2. Chop the stalks into small chuncks, put into a saucepan, add water and heat on low to boil.
- 3. As soon as the bubbles start rising, add the basil leaves and the citric acid.
- 4. It should be boiling again quite soon, so as soon as it does, add the sugar.
- 5. Let the sugar dissolve, simmer for one more minute and remove from heat.
- 6. When it has cooled down to body temperature, strain the liquid, throw away the leaves and stalks.
- 7. Squeeze in the lemon juice and add the pectin or agar-agar (or your favourite gellant but not gelatine!) according to the instructions on the package BUT keep in mind that the yield of this recipe is just over half a liter, so adjust the dosage.
- 8. Taste for sweetness/acidity balance and add a bit more sugar or acid (lemon juice) if required.
- 9. Bring to boil on low heat again, let boil for no longer than 3 minutes or the gellant will break down.
- 10. Pack in glass jars. I prefer to have the small jars and lids boil for a while then drip-dry before pouring in the jam. Hot lids ensure better insulation,.
- 11. Taste, enjoy and share with your friends or as gifts to those who would appreciate!
Nutrition Facts : Calories 44, Sodium 4.8, Carbohydrate 11.4, Fiber 0.1, Sugar 10.7
TOMATO JELLY
Make this delicious Tomato Jelly with honey, basil, garlic & red pepper. Try Tomato Jelly with PHILADELPHIA Cream Cheese & crackers for a tasty appetizer.
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes about 9 (1-cup) jars or 144 servings, 1 Tbsp. each
Number Of Ingredients 9
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Remove skins and seeds from tomatoes. (See tip.) Finely chop tomatoes. Measure exactly 7 cups prepared tomatoes (with their juices) into 6- or 8-qt. saucepot; bring to boil. Cover; simmer on medium-low heat 2 to 3 min. or until tomatoes are softened. Blend with immersion blender until smooth. (Or, use your regular blender or food processor to process the tomatoes, in batches if necessary, until smooth.) Add lemon juice, garlic and crushed pepper to tomatoes; mix well.
- Combine 1/4 cup sugar and pectin. Add to tomato mixture in saucepot; mix well. Add oil to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in honey, basil and remaining 3-3/4 cups sugar. Return to full rolling boil; cook exactly 1 min., stirring constantly. Remove from heat. Skim off and discard any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 7 g, Protein 0 g
More about "basil jelly food"
25 BEST BASIL RECIPES | WAYS TO USE UP FRESH BASIL - FOOD …
From foodnetwork.com
Author By
RECIPE: BASIL JELLY - RECIPELINK.COM
From recipelink.com
RECIPE: ZEE BASIL JELLY - RECIPELINK.COM
From recipelink.com
LEMON BASIL JELLY RECIPE - FOOD.COM
From pinterest.com
BASIL JELLY: A TASTY WAY TO PRESERVE A FAVORITE FLAVOR | FEATURES ...
From timesnews.net
BASIL GRAPE JELLY RECIPE BY CANADIAN.RECIPES | IFOOD.TV
From ifood.tv
BASIL JELLY | RECIPELION.COM
From recipelion.com
BASIL JELLY | ETSY CANADA
From etsy.com
10 FOODS THAT PAIR WELL WITH BASIL - ONE GREEN PLANET
From onegreenplanet.org
TOMATO BASIL JELLY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BASIL JELLY - RECIPE FLOW
From recipeflow.com
PURPLE BASIL AND ORANGE JELLY - CANNING-RECIPES.COM
From canning-recipes.com
HOMEMADE BASIL GRAPE JELLY USING GRAPE JUICE - DELISHABLY
From delishably.com
HAWKSHEAD - DAMSON & BASIL JELLY - 200G (CASE OF 6)
BASIL JELLY – FOODNIPRESENT
From foodnipresent.com
LEMONADE JELLY WITH BASIL - GLUTEN FREE RECIPES
From fooddiez.com
LINKS: BASIL JELLY, JAM ICE CREAM, AND A PIE BOX WINNER – FOOD IN JARS
From foodinjars.com
BASIL JELLY - FOODS AND DIET
From foodsanddiet.com
10 DELICIOUSLY DIFFERENT WAYS TO USE BASIL | BEST HEALTH
From besthealthmag.ca
TART BASIL JELLY RECIPE | MYRECIPES
From myrecipes.com
BASIL APPLE JELLY RECIPE BY WORLD.FOOD | IFOOD.TV
From ifood.tv
BASIL JELLY – MOSTLY GREEK
From mostly-greek.com
FRESH BASIL JELLY | JELLY RECIPES, FRESH BASIL RECIPES, HOME CANNING ...
From pinterest.ca
FRESH BASIL JELLY RECIPE - FOOD NEWS
From foodnewsnews.com
BASIL JELLY RECIPE - FOOD.COM | RECIPE | JELLY RECIPES, JELLY, BASIL
From pinterest.ca
BASIL JELLY WITH PURPLE CLOVER FLOWERS RECIPE - GRIT
From grit.com
BASIL JELLY RECIPE - FOOD.COM | RECIPE | JELLY RECIPES, JELLY, BASIL
From pinterest.com
LEMON BASIL JELLY RECIPE - FOOD.COM | RECIPE | LEMON BASIL, BASIL ...
From pinterest.ca
BASIL JELLY | WHATSOEVERISH
From whatsoeverish.com
BASIL JELLY | RECIPE | JELLY RECIPES, RECIPES, CANNING RECIPES
From pinterest.ca
BASIL JELLY! | MASON JARS, CANNING, PRESERVING FOOD
From pinterest.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
BASIL JELLY - CANNING RECIPES
From canning-recipes.com
BASIL JELLY: A GREAT USE FOR ALL OF THAT BASIL - MOTHER EARTH …
From motherearthnews.com
BASIL JELLY RECIPE | MYRECIPES
From myrecipes.com
EASY BASIL JELLY | FOOD.COM | RECIPE | BATH MELTS, MELT, BATH
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love