Basil Cranberry Jelly
This jelly is a big hit every time we serve it.
The recipe originally came from the Murski Homestead Bed and Breakfast in Brenham, Texas.
2½ c cranberry juice 3½ c sugar
1½ c fresh basil leaves ½ t butter
3 ounces liquid fruit pectin
To make infused juice:
In a medium saucepan, combine cranberry juice and basil.
Bring to boiling; remove from heat.
Cover and steep for 10 minutes.
Strain out and discard basil.
Measure 1¾ cups of the infused juice.
Discard any remaining juice.
In a large heavy kettle, combine the 1¾ cups infused juice, sugar, and butter.
Bring to a full rolling boil, stirring constantly.
Quickly stir in pectin.
Return to a full rolling boil; boil for 1 minute, stirring constantly.
Remove from heat.
Skim off foam with a metal spoon.
Ladle into hot, sterilized half-pint canning jars, leaving a ¼ inch headspace.
Wipe jar rims.
Place hot, sterilized lids on jars immediately; adjust lids.
Process in boiling water canner for 5 minutes after water returns to a boil.
Remove jars; cool on racks.
It may take several days to set.
Makes about 5 half-pints.