Directions:
- Bring 1 cup of the apple juice to a rolling boil and pour over the crushed basil leaves; let rest for 25 minutes.
- Strain liquid into large saucepan and add the other 2 cups of apple juice, vinegar, and green coloring, stirring to blend.
- Bring to a hard boil, and stir in sugar and pectin and return to a hard boil, stirring constantly, and cooking until jelly point is reached.
- Remove from heat and skim off the foam with a slotted spoon; remove leaves from jelly with a slotted spoon.
- Pour mixture into sterilized half-pint jars (you will need 3-4), leaving 1/2 of headroom at the top.
- Attach lids and bands, and process for 15 minutes in a water bath canner.
- When cool, check the seals.
- Refrigerate promptly any that do not seal properly, and remove bands from the others and store in a cool, dry area.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.14 Kcal (696 kJ) | ||
| Calories from fat | 0.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 3.42mg | 0% | |
| Potassium | 73.98mg | 2% | |
| Total Carbs | 41.98g | 14% | |
| Sugars | 40.5g | 162% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 0.09g | 0% | |
| Vitamin C | 24.7mg | 41% | |
| Iron | 0.1mg | 1% | |
| Calcium | 10.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 158.46 Kcal (663 kJ) | ||
| Calories from fat | 0.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 3.27mg | 0% | |
| Potassium | 70.56mg | 2% | |
| Total Carbs | 40.04g | 14% | |
| Sugars | 38.63g | 162% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 0.09g | 0% | |
| Vitamin C | 23.6mg | 41% | |
| Iron | 0.1mg | 1% | |
| Calcium | 10.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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