4 cups water
2 cups firmly packed fresh basil leaves, finely chopped
1 package (1 3/4 ounces) powdered fruit pectin
3 drops green food coloring, optional
5 cups sugar
In a large saucepan, bring water and basil to a boil. Remove from the heat; cover and let stand for 10 minutes. Strain and discard basil.
Return 3 2/3 cups liquid to the pan. Stir in pectin and food coloring if desired. Return to a rolling boil over high heat. Stir in the sugar. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam.
Carefully ladle hot mixture into hot half-pint jars, leaving 1/4 inch headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.
Yield: 6 half-pints.
Nutritional Facts: 1 serving (2 tablespoons) equals 87 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 22 g carbohydrate, trace fiber, trace protein.
My suggestion would be to use the exact amount of basil liquid and boiling time required by the jelly recipes that come with your boxed pectin, since every pectin is a bit different.
We thank Robin Sweeney for this recipe, who found it on TasteofHome.com.