Basil-Lemon Jelly

By á-174942

Ingredients

• 2 cups water
• 6 cups sugar
• Zest from 2 Meyer lemons minced
• 1 cup shredded fresh basil leaves packed
• 16 ounces fruit pectin 2 foil pouches

Details

Servings 4

Preparation

Step 1

In a large saucepan, bring the water, sugar, lemon zest and basil to boil over high heat, stirring constantly to prevent the mixture from boiling over. Add the fruit pectin and return to a boil. Boil one minute, taking care not to let the mixture boil over.

Remove from heat and cool slightly. Pour into jars. Cool to room temperature. Cover tightly and refrigerate for up to 2 weeks.

This recipe yields about 4 cups.