A delightful jelly with a refreshing hint of basil and lemon, perfect for summer spreads.
Combine the basil leaves, vinegar, and lemon juice in a large saucepot.
Gently bruise the basil leaves to release more flavor.
Let the mixture sit while you prepare the water and sugar.
Cover the pot to prevent the aroma from escaping.
Add the water to the pot and heat until nearly boiling, stirring occasionally.
Stir gently to avoid breaking the basil leaves.
Stir in the sugar until dissolved, then bring the mixture to a rolling boil.
Ensure the sugar is fully dissolved before boiling.
Add the pectin and boil for 1 minute, stirring constantly.
Boil vigorously to activate the pectin properly.
Remove from heat and strain out the basil leaves.
Use a fine mesh strainer for a clearer jelly.
Pour the jelly into sterilized jars and seal.
Leave a small gap at the top of each jar to allow for expansion.
Process the jars in a boiling water bath for 10 minutes.
Ensure the jars are fully submerged for proper sealing.
Continua nella nostra app per un'esperienza migliore
