The taste of Basil is unique and there is nothing to really compare it to besides pesto and other Italian sauces. A Pesto Jelly sounds quite bizarre but when blended with a small amount of mint leaves and sugar such as in this recipe, the taste is titillating. Some have stated the amount of sugar makes it overly sweet, however the sugar to pectin ratio should be maintained in order for the Jelly to set properly. The jelly itself has very little coloration, so adding a few drops of green food coloring can't hurt.
4 cups water
4 cups sugar
2 densely compacted cups finely chopped basil leaves
1/2 cup densely compacted finely chopped mint leaves
1.75 Oz. powdered fruit jell pectin
Boil the basil and mint leaves together. After they've sustained a full rolling boil for about a minute remove from the heat and allow it to steep and cool off for roughly 10 - 15 minutes before straining it. Discard the leaves.
Place the liquid back into the pot - stir in the pectin and boil again. Once it has reached a rolling boil stir in the sugar - keep stirring it continuously. After a tad more than a minute turn off the heat and skim off any foam.
Ladle hot liquid into half pint jars, leaving 1/4 inch of head space. Clean and seal the jars - process in a hot water bath for roughly 15 minutes.
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