Basil Jelly

Ingredients

• 4 cups fresh tightly packed basil
• 3 cups apple cider vinegar
• 6 cups water
• 3 tablespoons lemon juice
• 19 1/2 cups sugar
• 12 tablespoons powdered pectin

Directions

1. Combine

   Add all ingredients except sugar and pectin.

2. Boil

   Bring to a rolling boil for 20 minutes.

3. Strain

   Strain through cheesecloth to remove the basil.

4. Add Pectin

   Add pectin and boil for 1 minute.

5. Add Sugar

   Gradually stir in sugar and return to a rolling boil for 1 minute.

6. Fill Jars

   Quickly ladle jelly into 20 hot sterilized half-pint jars, leaving 1/4-inch headspace. Cover with metal lids and screw bands tight.

7. Invert & Cool

   Place jars lid-down on a towel for 5 minutes. Return jars upright and allow to cool.

Approximate Nutrition — Per tablespoon

Nutrition is an estimate based on standard ingredient data and the stated recipe yield. Actual values vary by brands, drained amounts, and serving size.