Basil Jelly

1 cup fresh basil leaves -- the fresher the better
1 cup white vinegar
1 tablespoon lemon juice
2 cups water
6 1/2 cups sugar
2 pouches Certo liquid pectin - (3 oz ea)
7 drops green food coloring -- more or less

Place the basil leaves, lemon juice and vinegar in an 8- to 10-quart sauce pot. The larger size is necessary since this recipe boils up a lot. Let the basil, lemon juice and vinegar stand while you are measuring the two cups water. Add the water and food coloring. Heat almost to boil, stirring to blend, then add all the sugar at once. Stir to dissolve sugar. Bring to hard boil, add two 3-ounce pouches of Certo liquid pectin. (Make sure to get as much of the 6 ounces as you can into the kettle. The jelly will not set without all the pectin.) Bring back to boil, boil hard for 1 minute or until jelly point is reached.

Remove from heat. Remove basil leaves with slotted spoon. Pour immediately into hot, sterilized half-pint jars, seal and process 10 minutes in boiling water bath.

This recipe yields 6 to 7 half-pints.

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