Basil Lemon Jelly Recipe

• 2 c. water
• 6 c. sugar Zest from 2 Meyer lemons chopped
• 1 c. shredded fresh basil leaves packed
• 16 ounce fruit pectin 2 foil pouches

1. In a large saucepan, bring the water, sugar, lemon zest and basil to boil over high heat, stirring constantly to prevent the mix from boiling over.
2. Add in the fruit pectin and return to a boil.
3. Boil one minute, taking care not to let the mix boil over.
4. Remove from heat and cold slightly.
5. Pour into jars.
6. Cold to room temperature.
7. Cover tightly and chill for up to 2 weeks.
8. This recipe yields about 4 c..
9. Comments: The flavors of fresh basil and Meyer lemon make this an unusual and tasty accompaniment for roast lamb.
10. Yield: 4 c.

water, sugar, fresh basil, pouches

Taken from cookeatshare.com/recipes/basil-lemon-jelly-80141 (may not work)