Recipe: Basil Jelly, Tomato-Basil Jelly, Thyme Jelly (or other herb), Pear or Peach-Ging

"These recipes appeared in the Washington Post on 10/5/94. They seem unusual; personally, I would never have though of having tomato jelly. The last 3 are by Ruth Vandermark- locals can buy these jellies (and more) from her at the Arlington farmers' market." - Diana

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*CRAIG HULVEY'S BASIL JELLY
Makes 4-6 half-pints

1 1/2 to 2 cups packed basil leaves
2 cups water
3 1/2 cups sugar
3 Tbsp fresh lemon juice
1/2 bottle (1 packet) liquid fruit pectin (or use 1.75-ounce box Sure Jell powdered pectin)

Rinse and dry enough fresh, unblemished basil leaves to get 1 1/2 to 2 cups, packed. Place in an enamel pan and use the back of a wooden spoon to bruise the leaves, extracting the oil. Add 2 cups water and bring to a boil. Then remove from heat, cover and allow to steep for 20 minutes.

Strain the liquid into a measuring cup. Return 1 1/2 cups to pan. Discard the basil leaves. Add the sugar and the lemon juice, strained, to the liquid in the pan. Bring to a hard boil, stirring constantly with a wooden spoon. Add the pectin and return the mixture to a hard boil, meaning that the bubbles can't be stirred down. Boil for 1 minute, remove from heat and skim off any froth.

Ladle the hot liquid into hot sterilized jars. Cap with lids and process in a boiling water bath for 10 minutes. Allow to cool, then store in a dry place. After opening, store in refrigerator.

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*TOMATO-BASIL JELLY
Makes 8 half-pints. (Use on sandwiches, or on crackers with cream cheese.)

6 full cups coarsely chopped, peeled tomatoes (scald to skin easily)
12 large basil leaves, cut in 1/8" strips
juice and zest of 1 lemon
2 boxes (1 3/4 oz each) Sure Jell
5 lb (10 cups) sugar

In a large pot, combine tomatoes, basil, lemon juice and zest, and pectin. Bring to rolling boil, stirring. Add sugar all at once, stir and bring to rolling boil, boil 1 min. Pour into sterilized jars, process 10 min in boiling water bath.

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*THYME JELLY (OR OTHER HERB)
Makes 6 half-pints.

2 cups packed thyme leaves (or other herb leaves, e.g. tarragon)
1 3/4 cups frozen apple juice concentrate
1 3/4 cups water
1 box Sure Jell
few drops green food coloring
5 cups sugar

Bring thyme, apple juice and water to a boil. Remove from heat, cover and let steep a few hours. Strain and reserve 3 cups liquid. Discard leaves.

Mix infusion and pectin, stir and bring to rolling boil, add sugar, stir and bring to rolling boil, boil 1 min. Pour into sterilized jars, process 10 min in boiling water bath.

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*PEAR- OR PEACH-GINGER JAM
Makes 6 half-pints.

3 cups mashed, peeled and chopped pears or peaches
3/4 cup peeled and minced fresh ginger (use food processor)
juice of 1 lemon
1/2 cup water
1 box Sure Jell
6 cups sugar

Combine fruit, ginger, lemon juice, water and pectin, stir and bring to rolling boil. Add sugar, stir and bring to rolling boil, boil 1 min. Pour into sterilized jars, process 10 min in boiling water bath.