Basil Jelly - cooking recipe

Ingredients

1 cup fresh basil leaf, lightly packed
1 cup white vinegar
1 tablespoon lemon juice
2 cups water
6 1/2 cups sugar
2 (3 ounce) envelopes certo liquid pectin

Preparation

Place the basil leaves, lemon juice and vinegar in an 8-10 quart sauce pot.
Let the basil, lemon juice and vinegar stand while you are measuring the water and sugar.
Add the water and heat almost to a boil, stirring to blend, then add sugar all at once.
Stir to dissolve sugar.
Bring to a hard boil.
Add both pouches of Certo, stir to mix and return to a hard boil.
Boil for 1 minute or until jelly point is reached.
Remove from heat.
Remove basil leaves with a slotted spoon.
Pour immediately into hot sterilized 1/2 pint jars.
Seal and process for 10 minutes in boiling water bath.