Sweet Basil Jelly

1 1/2 cups unblemished basil leaves - (light packed) -- rinsed, drained, and coarsely torn, including some unopened flower heads, if available
2 cups water
2 tablespoons mild white wine or rice vinegar
1 pinch salt
3 1/2 cups sugar
1/2 bottle liquid pectin - (6 oz size)

Chop basil in food processor, put in large saucepan, crush it well using the bottom of a glass or bottle. Add the water, bring slowly to a boil and boil for 30 seconds. Remove from heat, cover and let stand for 15 minutes.

Strain 1 1/2 cup of the basil liquid through a sieve into a saucepan. Add the vinegar, salt and sugar and bring to a hard boil, stirring. When the boil can't be stirred down, add the pectin. Return to a hard boil and boil for exactly 1 minute, then remove from heat.

Skim off the foam and pour jelly into hot, sterilized jelly glasses, leaving 1/2-inch of headspace, or straight sided half-pint canning jars (1/8-inch headspace). Seal at once with melted paraffin or sterilized 2 piece lids.

This recipe yields 4 half-pint jars or 5 six-ounce glasses + a taster.

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