You can email here - she has her email on her personal page.

Dave

Thanks Dave :-))

DL

If sorellina responds I hope you or she will post the recipe here. There are other members who might like it since it's been previously mentioned.

Carol

I'm not sorellina, but here is a Basil Jelly recipe from Alison who got it from Shepherd's Seeds. Don't see why you couldn't use it. She says that the different basils produce different pastel colored jellies and that it is very pretty as well as very tasty. She preferred using the cinnamon basil

Scented Basil Jelly
1/2cp packed fresh anise, cinnamon, opal or lemon basil (choose one)
2 cps water
2 T rice vinegar
pinch of salt
3 1/2 cp sugar
3 oz liquid pectin

1. Wash and dry basil in paper towels. Then finely chop or process it in food processor.
   2) Put basil in large saucepan and crush the leaves, using the bottom of a glass.
   3) Add vinegar, salt and sugar and bring to hard boil while stirring. When the boil can't be stirred down, add the pectin. Return to a hard boil that can't be stirred down, and boil for exactly 1 minute, then remove saucepan from heat.
   4) Skim off foam and pour hot jelly into hot, sterilized, 8-oz jelly jars. Leave 1/2" head space and seal at once with sterilized lids or melted paraffin. Makes four 8-oz jars

bcskye,

Thanks for the recipe -but- I really want sorellina's Lemon Basil Jelly recipe because she posted that it tastes just like 'lemon drop' candy and my grandsons love lemon drops.

I sent her a private email but no response yet.

DL

sorellina??

I finally found Sorellina's post on another Forum with the recipe. It's the same one posted above, except that it should be 1 1/2 cups basil, not 1/2 cup.

You can find the entire discussion and her post at the link below. It's quite a lengthy thread, but you will also see how she modified the jelly for cake fillings, etc.

P.S. I believe the original version of this jelly is from Renée's Garden [www.reneesgarden.com].

Carol

Here is a link that might be useful: Basil Jelly Post from Sorellina

Hi Sorellina! Remember me from the pepper swap?

Thank you for sharing the recipe, and Carol for finding it! I thoroughly enjoyed reading through that old thread, and saved it, as there are several recipes in it that sound delicious, and the pictures of all of your canned goods were just breathtaking.

Last year was my first to grow Mrs. Burn's Lemon basil, and I used it mainly for making pesto, but I have 3 children, and the jelly recipe sounds like it would be a hit with them. I only have 2 plants of Mrs. Burn's this year, due to poor germination, so I hope I have enough leaves to make it.

Bonnie

THANK YOU SORELLINA!! Also thanks to readinglady for posting the link.

DL

Ciao all-

highalttransplant, of course I remember you. When you say that you have "2 plants", is that 2 tiny basil seeds that came up so 2 stems or is it how I grow basil meaning 2 bushes of several individual stems? Mrs. Burn's Lemon gets huge when planted the bushy way and I always end up with way too much to use for all the things I put it in. That's how I can do batches of jelly and vinegars with it. If it's the former and you only have 2 stems, what you can do is divide the infusion part of the recipe for the amount of basil that you harvest and freeze the infusions until you have enough. The leaves won't keep for more than a couple days in the fridge, but once you've made the infusion, that will freeze nicely and you can thaw your batches and combine them.

dancinglemons, you're most welcome, but again I'm sorry for being offline for so long. At this time of year, it can be a challenge to do much work on the computer. The garden is very demanding and even moreso as the season progresses. Right now, we're in a persistant heat wave so apart from watering, there's not much I can do out there past 8am. It was hot last night even after the sun went down.

Note to Zabby-the brassicas are finally on their way out. Several kale plants have a nasty case of head rot, so I pulled 6 of them this morning and used what I could of the good leaves. I admit, I was wondering when they were heading for Brassica Heaven..this is easily the longest I've ever had good-looking non-bolting brassicas in the garden. From what I read, head rot is caused by high heat/humidity and not enough air flow between plants. My plants are the recommended 8" apart, but when you were here, you saw how big those leaves get. The middle bed is fine, though with no signs of head rot so far. We shall see. How are your plants doing?

Was digging this out of my old files and thought to bump it up once I found the link took me nowhere. The recipe is found not quite halfway down the Wayback Archive page.

Basil / Herbal Jelly post - Wayback Machine Archived page of You Grow Girl forums