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Basil-lemon Jelly
About 4 cups
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The flavors of fresh basil and Meyer lemon make this an unusual and
tasty accompaniment for roast lamb.
2 cups water
6 cups sugar
Minced zest from 2 Meyer lemons
1 cup packed shredded fresh basil leaves
16-ounce box fruit pectin (2 foil pouches)
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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. Remove from
heat and cool slightly. Pour into jars. Cool to room temperature.
Cover tightly and refrigerate for up to 2 weeks.
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