September 3, 2010
FEATURED VEGGIE OF THE WEEK: BASIL BASIL JELLY
1 1/2 cup lightly packed unblemished basil leaves, rinsed, drained and coarsely torn, including some unopened flower heads, if available
2 cup water
2 T. mild white wine or rice vinegar
pinch of salt
3 1/2 cup sugar
1/2 bottle (6 oz size) liquid pectin
Chop basil in food processor, put in large saucepan; crush it well using the bottom of a glass or bottle. Add the water; bring slowly to a boil and boil for 30 seconds. Remove from heat, cover and let stand for 15 minutes.
Strain 1 1/2 cup of the basil liquid through a sieve into a saucepan. Add the vinegar, salt and sugar and bring to a hard boil, stirring. When the boil can’t be stirred down, add the pectin. Return to a hard boil and boil for exactly 1 minute, then remove from heat. Skim off the foam and pour jelly into hot, sterilized jelly glasses, leaving 1/2” of headspace, or straight sided half-pint canning jars (1/8” headspace). Seal at once with melted paraffin or sterilized 2 piece lids.
WHAT'S IN YOUR BOX?
Sweet Potato Greens
Ok, so you may be tired of making pesto and curries. We can sympathize. The attached recipes will hopefully give you a renewed zesty feeling for basil, and if not then you can always give them to friends and family as gifts!
If you want to store your basil for many days or even weeks simply put the basil in a jar or vase of cold water and keep on the counter out of direct sunlight. Basil tends to turn black quickly if stored in the fridge.