Easy Basil Jelly Food

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BASIL JELLY



Basil Jelly image

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

4 cups water
2 cups firmly packed fresh basil leaves, finely chopped
1 package (1-3/4 ounces) powdered fruit pectin
3 drops green food coloring, optional
5 cups sugar

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.

BASIL JELLY



Basil Jelly image

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

1 quart water
2 cups firmly packed fresh basil leaves, finely chopped
1 (1 3/4 ounce) package powdered fruit pectin
3 drops green food coloring (I used a touch of green paste coloring)
5 cups sugar

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

EASY BASIL JELLY



Easy Basil Jelly image

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

3 cups apple juice
1 1/2 cups firmly packed crushed fresh basil leaves
2 tablespoons cider vinegar
2 drops green food coloring
3 1/2 cups sugar
1 (6 ounce) packet liquid pectin

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.

LEMON BASIL JELLY



Lemon Basil Jelly image

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

2 cups chopped packed lemon basil
1 1/2 cups apple juice
1 cup water
1 cup vinegar
1 (3 ounce) package dry pectin
2 cups honey
2 cups sugar

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

FRESH BASIL JELLY



Fresh Basil Jelly image

Categories     Condiment/Spread     Low Sodium     Basil     Summer     Boil     Gourmet

Yield Makes 5 8-ounce glasses

Number Of Ingredients 7

2 cups water
3/4 cup cider vinegar
1/4 cup lemon juice
1 1/3 cups (packed) fresh basil leaves
6 cups sugar
5 drops green vegetable coloring
6 tablespoons liquid pectin

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



Thai Basil Pepper Jelly image

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

2 cups Thai basil, fresh rinsed and roughly chopped
white vinegar
1 quart canning jar
1 cup sweet green pepper, uniformly minced
1/2 cup fresh hot pepper, uniformly minced (red Thai, jalapeno or other type)
1/2 cup red onion, uniformly minced
1/2 teaspoon basil, dried
1 1/2 cups thai basil infused vinegar (recipe above)
6 cups sugar
2 (3 ounce) packets liquid pectin

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

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