Recipe: Purple Basil Jelly

Purple Basil Jelly
rec.food.cooking/Barb Schaller (1999)

1 1/2 cups firmly packed basil leaves (I used purple basil)
3 1/4 cups water
1 pkg (1.75 oz) powdered pectin (Ball brand, Sure-Jell brand)
5 cups sugar

Prepare 5 or 6 half-pint jelly jars (wash and sterilize in large quantity of water). Prepare jar lids according to manufacturer's instructions.

Rinse and finely chop the basil leaves, combine with the water in a saucepan. Bring to boil, cover and remove from heat. Let steep for about 10 minutes. Strain through fine mesh strainer (use about 4-6 layers of damp cheesecloth for clear jelly).

Measure 3 cups of the infusion with the pectin and bring to boil over high heat, stirring constantly. When mixture boils, stir in 5 cups sugar all at once; bring to full rolling boil, stirring constantly, and boil hard for one minute.

Remove from heat and immediately pour into prepared jars, filling to within 1/4-inch of top. Seal with lids and screwbands and process in boiling water bath for 5 minutes. Remove from boiling water, and allow to cool. Do not remove rings for 24 hours.