INGREDIENTS

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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