Basil Jelly - cooking recipe

Ingredients

3 cups apple juice
1 1/2 cups firmly packed crushed fresh basil leaves
2 tablespoons cider vinegar
2 drops green food coloring
3 1/2 cups sugar
1 (6 ounce) packet liquid pectin

Preparation

Bring 1 cup of the apple juice to a rolling boil and pour over the crushed basil leaves; let rest for 25 minutes.
Strain liquid into large saucepan and add the other 2 cups of apple juice, vinegar, and green coloring, stirring to blend.
Bring to a hard boil, and stir in sugar and pectin and return to a hard boil, stirring constantly, and cooking until jelly point is reached.
Remove from heat and skim off the foam with a slotted spoon; remove leaves from jelly with a slotted spoon.
Pour mixture into sterilized half-pint jars (you will need 3-4), leaving 1/2\" of headroom at the top.
Attach lids and bands, and process for 15 minutes in a water bath canner.
When cool, check the seals.
Refrigerate promptly any that do not seal properly, and remove bands from the others and store in a cool, dry area.