• 1 1/2 cup lightly packed unblemished basil leaves, rinsed, drained and coarsely torn, including some unopened flower heads, if available
  • 2 cup water
  • 2 T. mild white wine or rice vinegar
  • pinch of salt
  • 3 1/2 cup sugar
  • 1/2 bottle (6 oz size) liquid pectin


Chop basil in food processor, put in large saucepan; crush it well using the bottom of a glass or bottle. Add the water; bring slowly to a boil and boil for 30 seconds. Remove from heat, cover and let stand for 15 minutes.

Strain 1 1/2 cup of the basil liquid through a sieve into a saucepan. Add the vinegar, salt and sugar and bring to a hard boil, stirring. When the boil can't be stirred down, add the pectin. Return to a hard boil and boil for exactly 1 minute, then remove from heat. Skim off the foam and pour jelly into hot, sterilized jelly glasses, leaving 1/2" of headspace, or straight sided half-pint canning jars (1/8" headspace). Seal at once with melted paraffin or sterilized 2 piece lids.

Makes 4 eight oz. glasses or 5 six oz. glasses + a taster

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Submitted 6/13/05.
Source: Better than Store Bought, by Witty and Colchie
Submitted By: Rick Smith
Sweet Basil Jelly