I've had this recipe for a while now and am looking forward to trying it out once I get a crop of cinnamon basil growing (after the frost is gone).
Here we go.
1 1/2 cups cinnamon basil leaves
2 1/4 cups cold water
3 tablespoons lemon juice
3 1/2 cups sugar
One 3-ounce pouch liquid pectin.
Half pint jars, sterilized
Finely chop the basil and place in a saucepan with 2 1/4 cups cold water. Bring to full boil, cover, remove from the heat and allow the mixture to steep for 15 minutes. Pour the mixture into a jelly bag or fine strainer and let it drip. There should be about 1 3/4 cups of basil "tea."
Put the basil tea into a large saucepan along with the lemon juice and sugar. Cook the mixture over high heat, stirring constantly until the mixture comes to a full rolling boil (a boil that can't be stirred down). Boil for 1 minute, then remove from the heat. Stir in the pectin and ladle the liquid jelly into the sterilized half-pint jars. Wipe the rims of the jars clean and seal with proper lids. Turn the jars upside down for 30 minutes to seal the lids, the turn them right side up and allow the jelly to set and cool.
Its already pretty well known that I'm a massive fan of basil and cinnamon basil is among my most favorite types. It has a complex and fascinating aroma and a lovely, unique flavor in the mouth. I would imagine cinnamon basil jelly is absolutely fantastic. With some luck, I won't have to imagine forever. But ain't no basil growing now until the frost goes away! I'll get my crop going in a couple of months.
