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Here is my Spicy Basil Apple Jelly recipe:
Makes Four 8 oz. jars
1 1/2 cups of sweet basil, chopped
2 T. of whole cloves
2 cups of apple juice
1 3 oz. package of liquid pectin
3 1/2 cups of sugar
Put chopped basil, cloves and apple juice into a 3-1/2 (or larger) quart saucepan. Heat to boiling for 10 seconds. Take off the burner and steep covered for 30 minutes. Strain 1-1/2 cups of juice into a 3-1/2 (or larger) quart saucepan with 3-1/2 cups of sugar. Stirring constantly bring up to a boil that can't be stirred down, take off burner briefly and add contents of liquid pectin. Bring back to a boil and boil exactly 1 minute. Let jelly sit while you take out your boiled jars (Boil for 10 minutes before you start making the jelly.) and lids that you heated with boiling water. Skim foam from surface of jelly with spoon. Pour jelly into four 8 oz. jars and skim bubbles from top of jelly one last time and cover with lids and rings. Boil for 5 minutes in a boiling water bath. Tops should pop down and seal. If not, put in refrigerator and use promptly.
Well, whether you are busy in the kitchen making pesto or other goodies. Just remember here in the northeast or mid-Atlantic, we are going to be busy harvesting and processing your herbs. Here is a green pepper basil that will come in for the winter. It will not be this full when winter is finished, but hopefully, it will hang in there in our living room which has a southern exposure.