Scented Basil Jellies Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Packed fresh Basil,
2 tbsp: Rice vinegar,
-, (Anise or Cinnamon or
1 pinch: Salt,
- Opal or Lemon),
3 1/2 cup: Sugar,
2 cup: Water,
3 ounce: Liquid pectin,
Directions:
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 cant be stirred down, add pectin.
Return to a hard boil that cant 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
Shepherds 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
From: Karen Mintzias Date: 09-25-94
Source from luhu.jp
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 cant be stirred down, add pectin.
Return to a hard boil that cant 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
Shepherds 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
From: Karen Mintzias Date: 09-25-94
Source from luhu.jp