Recipe - Scented Basil Jellies

1 One half cup Packed fresh Basil
('Anise' or 'Cinnamo
'Opal' or 'Lemon')
2 cup Water
2 tablespoon Rice vinegar
1 pn Salt
3 One half cup Sugar
3 ounce Liquid pectin

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 1One half 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 8ounce jelly jars.
Leave One half inch head space and seal at once with sterilized 2piece lids or
melted paraffin.

Makes 4 8ounce jars This recipe for delicate, easytomake jellies comes
from the Shepherd's Garden Seeds catalog. The clear jewellike colors of
these jellies rosepink, deepgarnet, 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: 0871567318
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