3 cups herb infusion (3-1/2 cups boiling water, 3/4 cup minced fresh basil, 1/4 cup minced fresh parsley and 1 tablespoon grated lemon peel)
Few drops green food coloring (optional)
6 cups sugar
3/4 cup water
1 box SURE-JELL Fruit Pectin
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Let's Make It
Rinse clean plastic containers and lids with boiling water.
Add 3-1/2 cups boiling water to basil, parsley and lemon peel in large bowl; cover and let stand 15 minutes. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared infusion into cheesecloth. Tie cheesecloth closed; hang and let drip. When dripping has almost ceased, press gently. Measure 3 cups into large bowl. Add food coloring.
Measure sugar into separate bowl. (Scrape extra sugar from cup with spatula to level for exact measure.) Stir sugar into infusion. Let stand 10 minutes; stir occasionally.
Mix water and pectin in small saucepan. Bring mixture to boil over high heat, stirring constantly. Continue boiling and stirring 1 minute. Stir pectin mixture into infusion mixture. Stir constantly until sugar is dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.)
Fill all containers quickly to within 1/2 inch of tops. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
7 (1-cup) containers
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.