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Sweet Pepper and Basil Jelly  basil2.jpg (14306 bytes)

This recipe is from the Jubilee Chapter of the Alabama Environmental Council's cookbook "From Mother's Kitchen".

This jelly is a good glaze for chicken or veal.   It is also good as a hors d'oeuvre served over cream cheese.  It's also good as a condiment for turkey and chicken sandwiches.  Enjoy!

Your Host,  Brad

1 cup basil, chopped
1 1/2 cups cider vinegar (white may be too sweet)
6 1/2 cups sugar
6 oz. liquid pectin
1 cup red bell pepper, chopped

Combine the basil, vinegar and sugar and bell pepper in a non-aluminum saucepan.   Bring to a boil, reduce heat and simmer for 6 to 8 minutes.  Remove from heat.

Skim any foam and pour in pectin.  Stir to blend and pour into clean jars and seal.  This jelly can be placed in a hot water bath, but it is really unnecessary with it's high vinegar content.

 

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