Purple Basil Jelly

Makes 4 1/2 pints.

This is delicious on toast, crackers, and goat or cream cheese or as a condiment with meats.

1 cup well chopped fresh purple basil
2 1/2 cups boiling water
1/4 cup vinegar
4 1/2 cups granulated sugar
1 package Certo pectin

Place the chopped herbs in a bowl and pour the boiling water over the chopped herbs. Cover and let steep for at least 15 minutes. Strain through cheesecloth and measure 2 cups of the infusion into a large kettle.

Add vinegar and sugar and cook over high heat, stirring constantly. When sugar dissolves and mixture comes to a boil, stir in pectin. Bring to a full rolling boil and cook, stirring, for exactly one minute. Remove from heat. Skim off foam. Pour into sterile 1/2-pint canning jars and seal lids. Cool and store.

NOTE: Herb jelly can also be made from green basil, marjoram, mint, rosemary, sage, savory, tarragon or thyme.