Basil Jelly - cooking recipe

Ingredients

2 c. water
3/4 c. cider vinegar
1/4 c. lemon juice
1 c. fresh packed basil, bruised

Preparation

Bruise 1 cup of basil.
Add to 2 cups of water, cider vinegar and lemon juice.
Steep 20 minutes.
Strain.
Discard the basil leaves.
To the water add 6 cups of sugar.
Bring to a full boil. Stir constantly until sugar dissolves.
When at a full boil, add 1 packet of liquid pectin.
Boil 1/2 minute more.
Remove from heat; add green food coloring.
Pour into sterilized hot jars and seal. Make 3 pints.
Good with lamb or chicken.