Cinnamon Basil JellyCinnamon Basil JellyCinnamon Basil Jelly

I have done herb jelly in the past, Lavender chardonnay & Lavender champagne, but I really like the process that Vicky used in infusing the flavor by letting it sit overnight. With so many of us having such busy lives it’s a great way to spread out the process over two days.

Surprisingly there are many herbs that have such interesting and amazing tastes when they are boiled and then used in recipes. You may not know that there are several basils and a few other herbs that have a more “sweet” note to them; Cinnamon basil, pineapple sage, Lemon basil, Lime basil, Lemon verbena, and Chocolate Mint. I’m sure that you know of more!

Basic Herb Jelly recipe - Cinnamon Basil

When Vicky posted these beautiful jars on my site I just had to share her process and the final recipe.  
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Prep Time 10 mins
Cook Time 2 d 2 hrs
Total Time 1 d 2 hrs 10 mins
Course Dessert
Cuisine American
Servings 20

Ingredients
  

  • 2 cups your favorite fresh herb leaves or flowers (if using dry herbs, use 1 cup)( I use cinnamon basil included flowers)
  • 2 cups water, apple juice or white wine ( I used white wine)
  • 1/4 cup fresh lemon juice or white wine vinegar ( I used white wine vinegar) 5% acidity
  • 4 cups sugar
  • 3 ounces liquid fruit pectin
  • pinch of salt

Instructions
 

Preparation:

  • Coarsely chop your chosen herbs and put in a medium saucepan. Add 2 cupsof water, juice or wine and bring to a constant boil for about 10 seconds.
  • Remove from heat, cool, pour into a quart size jar and cover container and keepin darkness 24 hours. Strain through three layers of cheesecloth discardingherbs, so that you have 1 1/2 cups of the liquid.

Cooking:

  • Pour the herbal infusion (liquid) into a large cooking pot and add lemonjuice or vinegar and the sugar.
  • Bring to a hard boil, then add the liquidpectin and continue to boil for exactly one minute. Remove from heat and skimoff any foam and discard it.

Filling the jars:

  • On adishtowel place hot jars and ladle into hot jars to 1/4" headspace in thejar.  Remove air bubbles and adjust head-space, if necessary, by addingmore jelly.
  • Wipe rim with clean cloth or paper-towel, center lid on jar,screw band down till resistance is met, then increase to fingertip-tight.

Processing:

  • Make sure your rack is on the bottom of the canner andplace the jars in the water bath making sure that the water covers each of thejars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
  • Cover the pot and turn up the heat under the canner and wait for the water tostart boiling. Once the water has come to a boil start your timer for 10minutes.
  • When complete turn off the heat and remove the cover and let the jarssit for another few minutes.
  • Remove the jars and place them back on thedishtowel in a place that they will sit overnight to cool. Do not touch or movethem till the next morning.

Sealing:

  • Sometime in the next hour your jars will be making a"pinging" or "popping" noise. That is the glass cooling andthe reaction of the lids being sucked into the jar for proper sealing. Somerecipes may take overnight to seal. Check your lids and reprocess any jars thatdid not seal after waiting several hours.

Labeling:

  • Make sure to label your jarsafter they have cooled with the name of the recipe and the date canned.
Keyword Basic Herb Jelly recipe - Cinnamon Basil, Cinnamon, Jelly