Clove Basil Jelly . April 11, 2012 at 2:46pm Clove Basil Jelly- A Family Favorite Elizabeth Case This recipe works with many herbs. Just be sure to follow the proportions of herb infusion, sugar, powdered pectin and lemon juice. Fresh Mint or Rosemary are nice choices. So are dandelion petals, just be sure to use only the yellow petals, not the bitter green calyxes and stem. 2 cups fresh Basil with 1/8 teaspoon ground cloves (or herb of choice) 5 cups boiling water 5 cups of sugar 2 tablespoons lemon juice 1 package powdered pectin Yields about 6-7 8ounce jars Make an infusion of the 2 cups of fresh herbs and 5 cups of boiling water by pouring the water over the herbs placed into a large bowl or jar. Let steep as you assemble the rest of your ingredients, or about 10- 15 minutes. Strain off 4 cups of herbal infusion. I like to strain it through a coffee filter but it’s not absolutely necessary. Now you’re going to follow the instructions for making jelly found in the pectin box using the 4 cups herbal infusion, 2 tablespoons lemon juice and powdered pectin, adding the sugar and cook according to the jelly instructions. Ladle into jars, seal in a water bath canner, label and… You’ve made jelly! I worked out this recipe more than 20 years ago and can tell you it’s successful with practically any liquid. I make jelly from bottled juices (Knudsen makes an outrageous line of fruit juices) using this recipe. It’s so easy to pop open a jar of juice and make a jelly no matter what time of year. I omit the lemon juice when using juices such as Tart Cherry. I also make the herb infusion from dried herbs, about 1/3 as much dried as fresh. Spices are a nice addition as in Clove Basil Jelly. And you can add food coloring if you chose. I do- a couple of drops of green in the Clove Basil.
Posted on: Sat, 09 Aug 2014 16:30:28 +0000