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Sweet Pepper and Basil Jelly 
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.
Know someone who
would appreciate this recipe?
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