Basil Jelly
4 cups water
2 cups firmly packed basil, finely chopped
1 pkg powdered fruit pectin
3 drops green food coloring, optional
5 cups sugar
In large saucepan, bring water and basil to a boil. Remove from the heat; cover and let stand for 10 minutes. Strain and discard basil. Return 2 2/3 cups liquid to the pan. Stir in pectin and food coloring (if desired). Return to a rolling boil over high heat. Stir in sugar. Boil for 1 minute, stirring constantly. Remove from heat and skim off foam.
Carefully ladle the hot mixture into hot half-pint jars, leaving 1/4 inch head room. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling water canner.
This is good with cream cheese as an appetizer. It's also good with 1 cup BBQ sauce for mini meatballs or cocktail weiners.
