Spicy Basil Jelly

An Abundant Crop

The Spicy Globe Basil in the roof top garden has exploded with abundant tender green. We've harvested a huge amount and used some to make a delicious basil jelly. Herb jellies taste spectacular spread on a toasted English muffin, or served as a condiment. They add a little zip to most meals. Try floating a teaspoonful on top of a warm creamy vegetable soup. The jelly's flavour and tart-sweetness also goes well with peanut butter in a sandwich.

Basil Tea and Jalapeno: A Spicy Infusion

You'll need:
1.5 cups of basil, packed; 2 cups water; 1 hot green jalapeno pepper, finely chopped; 2 tablespoons rice vinegar; pinch of sea salt; 3.5 cups sugar; 3 oz. liquid pectin (makes 4 - 8 oz. jars)

Infusion ready to jell

Method: 
Wash basil, pat dry and coarsely chop. Place leaves in saucepan and crush with a pestle or wooden spoon. Add 2 cups of water and finely chopped jalapeno pepper. Bring to a boil for 10 seconds. Remove from heat. Pour into a heat-proof container, cover and steep for 10 - 15 minutes. Strain basil tea-infusion, and measure 1.5 cups.

Richly Coloured Jelly

In a large pot, combine basil tea-infusion, 2 tablespoons rice vinegar, 3.5 cups sugar, and salt. Bring to a boil, stirring constantly. When it reaches a 'hard rolling boil' that cannot be stirred down, add the liquid pectin. Boil for 1 minute.Remove from heat. 

Jars of Spicy Globe Basil Jelly

Skim foam from top of mixture. Pour into 4 - 8 oz. sterilized jam jars. Leave 1/2 inch head-space in each jar. Top with sealer jar lids and let set. 

We experimented with this mixture. Allowing it to cool and thicken slightly, we poured it on to non-stick teflex sheets and put them in the dehydrator at a low setting until slightly dry and 'non-sticky' but still flexible. The basil jelly sheets were rolled like a fruit skin, and cut into bite-size pieces. A sweet home-made candy!  

Contemplating cooking? Ideas abound at
http://zen-cuisine.blogspot.com/