| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 1 1/2 | c | Packed fresh Basil — |
| ('Anise' or 'Cinnamo | ||
| 'Opal' or 'Lemon') | ||
| 2 | c | Water |
| 2 | tb | Rice vinegar |
| 1 | pn | Salt |
| 3 1/2 | c | Sugar |
| 3 | oz | Liquid pectin |
INSTRUCTIONS
Wash basil and dry in paper towels. Finely chop by hand or in food processor. Immediately put basil into a large saucepan, and use the bottom of a glass to crush leaves. Add water, bring slowly to a boil, and oil for 10 seconds. Remove saucepan from heat, cover, and let steep for 15 minutes. Pour 1-1/2 cups of liquid from saucepan through a fine strainer into another saucepan. Add vinegar, salt, and sugar, and bring to a hard boil, stirring. When the boil can't be stirred down, add pectin. Return to a hard boil that can't be stirred down and boil for exactly 1 minute; then remove saucepan from heat. Skim of foam and pour hot jelly into hot, sterilized 8-ounce jelly jars. Leave 1/2 inch head space and seal at once with sterilized 2-piece lids or melted paraffin. Makes 4 8-ounce jars This recipe for delicate, easy-to-make jellies comes from the Shepherd's Garden Seeds catalog. The clear jewellike colors of these jellies - rose-pink, deep-garnet, and champagne - are quite beautiful. And the jellies themselves are delicious with cream cheese and crackers or bagels. They make wonderful presents for others - or yourself! Source: Cooking from the Garden - by Rosalind Creasy ISBN: 0-87156-731-8 Typed for you by Karen Mintzias Recipe By : From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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