Thursday, October 2, 2014

An Annual Herbal Ritual--Making Cinnamon Basil Jelly!

Cinnamon Basil Just Waiting for Harvest
One and One Half Cups of Leaves
Into the Processor for Chopping
After Chopping
Two Cups of Water and Chopped Leaves-Boil for Ten Seconds and Steep for 15 Minutes
Three and One Half Cups of Sugar, Two Tablespoons of Rice Vinegar and a Pinch of Salt
One and One Half Cups of Steeped Cinnamon Basil Liquid and Sugar Mixture
Mixture Coming to a Boil That Can't Be Stirred Down
Take Off Heat and Add Certo and Return to Boil and Boil for Exactly One Minute
Foam Waiting to be Skimmed Off
I Take Out My Jars and Lids from Hot Water and Then Skim Off Foam
Finished Cinnamon Basil Jelly
You know by now that this time of year I am either making jam or jelly or both.  This year has been an exceptional year for raspberries and making jam.  Tomorrow I will make my 31st batch of raspberry jam.  That translates to 124 jars!  I have finally started to make some herbal jelly because the weather is going to turn nasty over the weekend.  Basil doesn't like it below 50.  Just wanted to mention that you need to wash both your jars and lids/rings in warm soapy water and then boil your jars for 10 minutes in hot water and your lids (not the rings) can be placed in hot water.  Ball Canning is saying you can skip this step, but I'm just going to keep on with what works.  Then you pour your jelly or jam and then boil the finished product in hot water for 5 minutes or whatever time it says on your recipe.  Then if the lid doesn't make that popping noise after you take them out, you will need to get a new lid and boil it again or refrigerate that jar and use it promptly.

So in the early 1990's when we had just moved into our house, The Herbal Husband asked what I was going to do with the lemon basil and cinnamon basil.  I said confidently I'm going to make jelly.  Having made some grape jelly with a friend, but not very well.  I had found Renee Shepherd's recipe in Phyllis Shaudy's book, Herbal Treasures.  It has been my go to recipe for basil jelly and other herbal jelly for years.  I wrote about it for Mother Earth News.  If you Google cinnamon basil jelly recipe, you will be able to find it.  It is a wonderful and delicious recipe.  Tomorrow I will be making one of my last raspberry jam batches and then the lemon basil jelly.  I'm thinking I will have three or four batches to make!

Hope you have had a great day in your herb garden.  Keep watching the chores list as I will try to keep it up to date with what I am doing.  We are starting to work on what we are digging up and taking cuttings from to come inside!  Talk to you later.


FlowerLady Lorraine said...

It must smell wonderful in your kitchen.

You so inspire me!


Lemon Verbena Lady said...

Thanks FL! When you're right on top of it, I sometimes don't take the time to smell it! I should o more of that! You inspire me as well! Have a cool weekend! I know we will! xo

Mary said...

Just the Cinnamon Basil recipe I have been looking for, BUT, I'm not seeing the amount of certo, Liquid or crystal.

Many years have gone by, but hoping you can spot this inquiry. Thanks!


Lemon Verbena Lady said...

Mary, I hope you can see this. I can't seem to publish your comment. The answer to your question is one pouch of Certo for this recipe. You can find the original recipe on Renee's Seeds site. Hope this helps. Any more questions just ask.

Lemon Verbena Lady said...

Here is the link for a post I did for Mother Earth News. There is a button that says continue reading, click that and it should give you a proper recipe.