Basil Jelly

Ingredients:

• 3 cups apple juice
• 1 1/2 cups firmly packed crushed fresh basil leaves
• 2 tablespoons cider vinegar
• 2 drops green food coloring
• 3 1/2 cups sugar
• 1 6 ounce packet liquid pectin

Steps:

• Bring 1 cup of the apple juice to a rolling boil and pour over the crushed basil leaves; let rest for 25 minutes
• Strain liquid into large saucepan and add the other 2 cups of apple juice
• vinegar
• and green coloring
• stirring to blend
• Bring to a hard boil
• and stir in sugar and pectin and return to a hard boil
• stirring constantly
• and cooking until jelly point is reached
• Remove from heat and skim off the foam with a slotted spoon; remove leaves from jelly with a slotted spoon
• Pour mixture into sterilized half-pint jars you will need 3-4
• leaving 1/2 of headroom at the top
• Attach lids and bands
• and process for 15 minutes in a water bath canner
• When cool
• check the seals
• Refrigerate promptly any that do not seal properly
• and remove bands from the others and store in a cool
• dry area