Basil Wine Jelly Recipe
Answered by: Yvonne Tremblay
Question from: Larry Gabriele
Posted on: September 15, 2006

I would like to have your recipe for basil wine jelly I have been looking for this for some time.

Purple Basil Wine Jelly

(from Prizewinning Preserves)

by Yvonne Tremblay c. 2000

In large heavy bottom pot, combine 3 cups dry white wine and 1-1/2 cups loosely packed purple basil leaves. Bring to boil. Reduce heat, cover and simmer for 5 minutes. Strain, reserving liquid; squeeze leaves and discard. Add enough water to wine to make 3 cups if necessary. Return infused liquid to pot. Stir in 1 tbsp white wine vinegar and 4 cups granulated sugar. Bring to full boil over hight heat, stirring constantly. Immedistely stir in 1 pouch (85 mL) liquid pectin; return to full boil. Boil hard 1 minute, stirring constantly. Remove from heat; skim off any foam. Ladle into sterilized jars to within 1/4-inch of rim; wipe rim for drips. Apply prepared lids and rings; tighten just until fingertip tight (do not tighten too hard). Process jars in large pot of boiling water (covered with at least an inch of water) for 5 minutes. Lift from water, place on t-towel. Let rest at room temperature until set. Check seals (should all be indented); refrigerate any unsealed jars for up to 3 weeks. Store sealed jars in cool, dark place up to 1 year. Do not tighten lids or you will disturb the seal. Makes about eight 125 mL jars.

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