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Basil Jelly

1 1/2 c White grape juice
1/2 c Water
3 1/2 c Sugar
2 tb Fresh basil leaves; chopped
6 dr Yellow food coloring
1 pk Liquid pectin (3-oz)


Combine grape juice, water, sugar, chopped basil leaves, and food coloring in a large Dutch oven. Bring to a rolling boil, stirring constantly; cook 1 minute. Add pectin, and bring to a full rolling boil. Boil 1 minute, stirring frequently. Remove from heat, and skim off foam with a metal spoon. Quickly pour hot jelly through a sieve into hot jars, leaving 1/4-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 5 minutes. Yield: 4 half pints.




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