Jam recipes |
Lemon Jelly |
2 cups water 6 cups sugar Zest from 2 Meyer lemons -- minced 1 cup shredded fresh basil leaves -- packed 16 ounces fruit pectin -- 2 foil pouches |
In a large saucepan, bring the water, sugar, lemon zest and basil to boil over high heat, stirring constantly to prevent the mixture from boiling over. Add the fruit pectin and return to a boil. Boil one minute, taking care not to let the mixture boil over. |