Lemon Basil Jelly - cooking recipe

Ingredients

2 cups chopped packed lemon basil
1 1/2 cups apple juice
1 cup water
1 cup vinegar
1 (3 ounce) package dry pectin
2 cups honey
2 cups sugar

Preparation

Place basil in apple juice, hot water and vinegar. Bring to a boil and let steep covered for 30 minutes.
Strain and place 3 1/2 cups liquid into a pot.
Stir in pectin and bring to a a full rolling boil.
Add sugar and honey and return to a full rolling boil. Boil for 1 minute, stirring constantly.
Ladle into sterile jars leaving 1/4 inch head space. Wipe rims clean and apply lids and bands.
Process in a hot water bath covered by 1-2 inches of water for 10 minutes.
Shut off flame for 5 minutes.
Remove without tilting the jars.
Set on a flat surface in a draft free place 12-24 hours.
Remove bands and wipe jars.
Label and store in a dark place for 1 year.