BASIL JELLY
We grow lots of basil for our local farmers market, and this is a unique way to use it. The jelly is really good with cream cheese as an appetizer. I also like to combine a jar with 1 cup of barbecue sauce and simmer mini meatballs or cocktail wieners in the mixture. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Time 40m
Yield 6 half-pints.
Number Of Ingredients 5
Steps:
- In a large saucepan, bring water and basil to a boil. Remove from heat; cover and let stand 10 minutes. Strain and discard basil. Return 3-2/3 cups liquid to the pan. Stir in pectin and, if desired, food coloring. Return to a rolling boil over high heat. Stir in sugar. Boil 1 minute, stirring constantly. Remove from heat; skim off foam., Ladle hot liquid into hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 21g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
SWEET & TART BASIL JELLY
This jelly is on the tart side. If you'd like it a bit sweeter, increase sugar to six cups. You can use more or less food coloring as you prefer. Basil jelly is a wonderful way to use up some of summer's last basil. Try it with cream cheese. It's so good!
Provided by Tess Geer
Categories Jams & Jellies
Time 30m
Number Of Ingredients 7
Steps:
- 1. Combine basil leaves, vinegar & lemon juice in a large, nonreactive saucepan for 15 minutes. While basil is mixture is resting, prepare jars.
- 2. Add water and food coloring to basil mixture. Heat until just beginning to boil. Add sugar all at once and stir to dissolve sugar. Bring to a hard boil that cannot be stirred down.
- 3. Quickly add the pectin (I snip open the packets in advance and have them standing in a coffee mug nearby). Return to a hard boil that cannot be stirred down. Boil for one minute.
- 4. Remove from heat. Using a slotted spoon, remove and discard basil leaves. Fill jars and wipe rims. Add lids and tighten to finger-tip tight. Process in boiling water bath for 10 minutes.
- 5. Remove and set out of direct sunlight for 12 hours. Check jars for seal. Refrigerate or reprocess unsealed jars. Store sealed jars in a dark cupboard. Will keep for one year.
FRESH BASIL JELLY
Categories Condiment/Spread Low Sodium Basil Summer Boil Gourmet
Yield Makes 5 8-ounce glasses
Number Of Ingredients 7
Steps:
- Bring water, vinegar and lemon juice to a boil in a large pot. Reserve 10 basil leaves. Bruise the remainder, add to the pot, remove from the heat, cover and let steep for 15 minutes. Add the sugar and vegetable coloring, return to heat and bring to a boil, stirring constantly, until sugar dissolves. When the syrup is at a full rolling boil, add the pectin, boil for 1/2 minute and remove from heat. Place 2 basil leaves in the bottom of each of 5 hot, sterilized 8-ounce jelly glasses . Strain the jelly into glasses through a fine sieve. Cool and cover with a layer of thin paraffin. When the paraffin has hardened, cover the glasses and store.
LEMONADE JELLY WITH BASIL
Provided by Faith Durand
Categories Citrus Herb Dessert Kid-Friendly Wheat/Gluten-Free Lemon Basil Summer Chill Party Fat Free Kidney Friendly Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes six 1/2-cup (120-ml) servings. Gluten-free. Dairy-free.
Number Of Ingredients 6
Steps:
- Warm the lemon juice, 1 1/2 cups (360 ml) water, and the sugar to boiling. Stir until the sugar is completely dissolved. Roughly tear the basil leaves and put them in a small bowl. Pour the lemon juice mixture over the basil leaves and let steep for at least 15 minutes.
- Pour the orange juice into a small saucepan and sprinkle the gelatin over its surface. Let the gelatin soften for 5 minutes, then warm the pan over medium heat, stirring frequently, until the gelatin is fully dissolved. Turn off the heat.
- Strain the basil out of the lemon juice and whisk the juice into the gelatin mixture. Pour the liquid into six small cups or a 1-quart (1-L) dish. Refrigerate for 2 hours, or until softly set. Garnish with whipped cream and basil leaves to serve.
- Lemon-Basil Jelly Skewers
- To make little bites for a party, double the amount of gelatin in this recipe to 6 full teaspoons. Pour the mixture into an 8- or 9-inch (20- or 23-cm) square baking dish and let it set overnight in the refrigerator. Cut it into 1-inch (2.5-cm) squares, or use a small cookie cutter to cut out 1-inch (2.5-cm) circles. Skewer one or two pieces on a toothpick or party pick with a leaf of fresh basil folded and skewered at one end. Chill until ready to serve, and pass a bowl of whipped cream for dipping.
- Easy Flavor Variations
- Real Lime Jelly For real lime jelly (with the taste of fresh limes and no nasty green food coloring), substitute juice from 7 to 8 limes for the lemon juice. Substitute water for the orange juice. Meyer Lemon Jelly with Lavender Extra-sweet, less acidic Meyer lemons are also wonderful in this jelly, especially with the herbal-floral taste of lavender. Simply substitute Meyers for the regular lemons. You may need one or two extra lemons, as Meyer lemons are generally smaller. Instead of steeping basil in the juice, steep 1 tablespoon dried food-grade lavender buds. Strain after 10 minutes and proceed as directed above.
BASIL JELLY
This is a wonderful way to use the fresh basil from your garden. I've been meaning to make this forever and am so glad I finally did. Delicious, easy, unusual and a beautiful green color. Would make an excellent gift for the holidays. Wonderful as an appetizer with cream cheese and crackers. I found this in Taste of Home by Sue Gronholz, who also suggests combining a jar with one cup of barbecue sauce and simmering mini meatballs or cocktail wieners in the mixture. This recipe assumes knowledge of hot water bath canning. Detailed directions can be found in the Canning Forum.
Provided by LonghornMama
Categories Jellies
Time 45m
Yield 6 half-pints
Number Of Ingredients 5
Steps:
- In a large saucepan, bring water and basil to a boil. Remove from heat; cover and let stand 10 minutes. Strain and discard basil.
- Return 3 2/3 cups liquid to the pan. Stir in pectin and food coloring. Return to a rolling boil over high heat. Stir in sugar. Boil for 1 minute, stirring constantly. Remove from heat; skim off foam.
- Pour hot liquid into hot sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process for 15 minutes in a boiling water bath.
Nutrition Facts : Calories 675.9, Fat 0.1, Sodium 20.4, Carbohydrate 174.8, Fiber 1.3, Sugar 166.6, Protein 0.4
EASY BASIL JELLY
Make and share this Easy Basil Jelly recipe from Food.com.
Provided by PalatablePastime
Categories Jellies
Time 45m
Yield 3-4 half pints
Number Of Ingredients 6
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.
BASIC JELLY
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 5h
Yield Makes 3 to 3 1/2 cups
Number Of Ingredients 5
Steps:
- Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
- In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
- Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
More about "fresh basil jelly recipes"
15 WAYS TO USE UP FRESH BASIL - ALLRECIPES
From allrecipes.com
Author Mackenzie SchieckPublished May 1, 2020Estimated Reading Time 4 mins
- Orzo with Parmesan and Basil. View Recipe. This easy side dish only takes 30 minutes to make. Renee Ridgeway says, "It's such an easy recipe to prepare, and the result is a restaurant-quality dish that your family and friends will be impressed with."
- Easy Pesto. View Recipe. Here's how to use up a lot of basil in a hurry! You ca freeze pesto in ice cube trays, or better yet, pour it into a resealable plastic bag and lay it flat so it freezes in a sheet — it's easy to break off what you need, and it defrosts super fast.
- Spinach Basil Pesto. View Recipe. If you like your pesto with some extra greens, this recipe that calls for baby spinach is right up your alley. As with any pesto, this is perfect for freezing to use as needed for pasta, sandwiches, pizza, and more.
- Rich and Creamy Tomato Basil Soup. View Recipe. Perfect alongside a grilled cheese or toasted crusty French bread, this recipe is pure comfort in a bowl. It makes enough for four, and all you need is five ingredients and 45 minutes!
- Basil Shrimp. View Recipe. Take it outside — to the barbecue, that is — for this easy recipe that calls for a half cup of fresh basil. Shrimp marinate in a Dijon-garlic-basil-lemon mixture for an hour, then they just need a few minutes to grill them to perfection.
- Four Cheese Margherita Pizza. View Recipe. If you have just a few leaves of basil to use up, lay them atop this simple pizza for a bright pop of color and flavor.
- Tomato, Basil, and Feta Salad. View Recipe. No cooking needed! This recipe is full of fresh flavors and is perfect for warm weather days when you don't want to turn on the stove.
- Eggplant Sandwiches. View Recipe. This sandwich recipe is something vegetarians can really sink their teeth into. Cook the eggplant under your oven's broiler as the recipe calls for, or follow the lead of other home cooks and grill on the barbeque for a smokey flavor.
- Tomato Basil Pasta. View Recipe. ROBINANNE2 has the right idea: "I made this when I had fresh basil and feta cheese in the fridge that had to be used up. It was excellent.
- Mid-Summer Italian Bread Salad. View Recipe. Cucumbers, tomatoes, red onion, garlic, fresh thyme — and of course, fresh basil — come together with bite-size pieces of Italian bread to make this light, yet filling summer salad.
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