OOps,
The purple basil jelly is with cider vinager not apple cider.
Thanks,
doris

Years ago I adapted a honey lemon jelly to add lemon thyme, but I can't find the recipe, darn it! But there is a recipe in the Ball Blue Book of canning for lemon mint jelly and mint jelly. I'll bet you could sub cider vinegar and purple basil and get a good jelly.

Here's that recipe:

Lemon Mint Jelly from Ball Blue Book of Canning

1 1/2 cups lemon juice (try vinegar)
1 1/2 cups water
1 cup firmly packed mint leaves (use basil)
1 package powdered pectin
4 1/2 cups sugar

Pour boiling water over basil, let steep for one hour. Press juice from the leaves to extract it all.

Combine lemon juice (or vinegar) and basil extract in a med. saucepan. Stir in pectin, bring to a rolling boil. Add sugar and return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Pour hot into hot sterilized jars, leaving 1/2 inch head space. (At this point I'd insert a decorative fresh basil leaf or basil flower (washed of course). Adjust caps. Process 5 minutes in a boiling water bath.

Yields about 4 half pints.

Maybe I'm wrong though, maybe you can't just sub cider vinegar for lemon juice. I know the acidity of such things does vary. I think it would be worth an experiment.

Here's a recipe for Apple Herb Jelly from the Sunset Home Canning Book that could maybe be adapted. I have used this one as well.

2 cups bottled filtered unsweetened apple juice
1/3 cup dry basil
3 TLSP lemon juice
3 1/2 cups sugar
1 pouch liquid pectin

Bring apple juice to a boil in a heavy bottomed saucepan. Remove from heat, stir in basil and cover. Let stand for 2 hours. Pour mixture through a jelly bag or a cheese-cloth lined colander. Squeeze out and reserve all liquids. Discard herbs. Rinse pan and return all liquids to the pan. Stir in lemon juice and sugar. Bring to a biol over high heat, stirring constantly. Pour in pectin all at once, bring to a full rolling boil, and boil, stirring, for 1 minute. Remove from heat and skim off any foam. Ladle hot jelly into hot, sterilized half pint jars, leaving 1/4 inch headspace. Wipe rims and threads clean; top with hot lids, then firmly screw on bands. Process for 5 min. in BWB. (Can also add decorative leaves to this jelly).

And last but not least, Garlic or Shallot Jelly that could also probably be fiddled with to make basil jelly. Also from Sunset Home Canning Book. Since this recipe is huge, I might try halving it.

1/2 cup finely chopped garlic or shallots (This is where I'd add the purple basil, either all of the 1/2 cup or some of it.)
About 3 cups white wine vinegar (5% acidity) I'm not sure if you could sub cider vinegar.
1 1/2 cups water
6 cups sugar
2 pouches (3 oz. each) of liquid pectin

Combine garlic or shallots and 3 cups of the vinegar and a 2 - 2.5 quart pan. Bring to a simmer over med. heat. Simmer gently, uncovered, for 15 minutes. Remove from heat, pour into a glass jar. Cover and let stand for 24 - 36 hours at room temperature, then pour through a fine strainer into a bowl, pressing garlic or shallots with the back of a spoon to squeeze out as much liquid as possible. Discard residue. Measure liquid, if necessary, add vinegar to make 2 cups, or boil to reduce to 2 cups.

In a heavy-bottomed 8-10 quart pan, mix flavored vinegar, water and sugar. Bring to a full rolling boil over med. high heat, stirring. Stir in pectin all at once, return to a full boil and boil for 1 minute. Remove from heat, skim foam, ladle into hot sterilzed jars, etc., leaving 1/4 inch head space (can add decorative basil leaf). Process 5 min. in BWB. Let stand for a few days before using.

All of these recipes are kind of tricky, don't lessen any of the acid ingredients or increase any of the herbs or garlic or water. Also dealing with pectin can be an adventure, doesn't always set. If doesn't set, use for salad dressing, mixed with mayo or olive oil. Ask me how I know, lol!

As for the FROG jam, I'd get a box of pectin and follow the recipe for "fruit jam" using a mix of the fruits and ginger to taste in the measure called for in the recipe.

Have fun! Check back here if you have any questions about making jam or jelly.

I've been gone for little over a week, and just got a chance to check back here

Thank you so much Lpinkmountain for your help and great suggestions.

I'm coping them all off and giving it a whirl.

Again, thank you!

doris

Well report back Doris and let us know how it went. The only herbal jellies I have made have been apple juice based, which has a lot of pectin, and my savory jelly is usually pepper jelly. Sometimes I get that to set, and sometimes not!

The frog jam sounds heavanly too! Keep us posted, or you can post on the ongoing "WHat have you put up" thread.

Hi Lpink,

Your posting gave me courage to try to make some changes in a recipe and used the apple cider vinegar instead of white vinegar.
I really never change a canning recipe so this was living on the edge in my canning world!

Here's the recipes I used:

Purple Basil Jelly

1 cup well chopped fresh purple basil
2 1/2 cups boiling water
1/4 cup vinegar ( I substituted Cider Vinegar 5%)
4 1/2 cups granulated sugar
1 package Certo pectin (I used liquid SureJell)
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 process in BWB for 5 minutes.

Then I found this recipe and made it:

Purple Basil and Orange Jelly
1 1/2 cup packed purple basil leaves see * Note
Peel of 1 medium orange cut in 1" strips
6 whl cloves
1 2/3 cup strained fresh orange juice
1/2 cup red wine vinegar
4 cup granulated sugar
1 x pouch liquid pectin - (3 oz)

Method :
* Note: Purple basil is also known as dark opal basil. You may also include the tender stems and flower buds.
Wash basil and dry in paper towels. Finely chop by hand or in food processor. Immediately put basil into a large saucepan, and use the bottom of a glass to crush leaves. Twist each strip of orange peel over the basil to extract the oil that will fly out in droplets, then drop each strip of peel into the pan. Add the cloves, orange juice and red wine vinegar.
Set the pan over medium heat and heat the ingredients just to the boiling point, stirring the mixture once or twice. Remove the pan from the heat, cover it, and let it stand at least 15 minutes, but preferably for 30 minutes.
Meanwhile, wash 4 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
Pour the mixture into a fine sieve set over a bowl and press on the solids to extract as much flavor as possible. Measure 1 3/4 cups of the liquid into a pot. Discard the solids.
Add the sugar to the liquid and heat the mixture to boiling over medium-high heat. As soon as it reaches a hard boil (a boil that can't be stirred down), stir in the liquid pectin. When the jelly mixture again reaches a full, hard boil, boil for another 1 minute exactly. Remove the jelly from the heat.
Skim off foam and then ladle hot jelly into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 3,000; 20 minutes at 3,000 to 6,000 feet; 25 minutes above 6,000 feet).
This recipe yields about 4 half-pints.
Yield: 4 half-pints

Since I got back from N.C. last week, I have been busy painting and remodeling my sewing/quilting room and haven't had lots of time, I'm so excited about using the recipe you mentioned for the "FROG" jelly.

I'll let you know how that turns out.

Oh yes, the above jellys were a hit and I have purple basil growing wild all over the place in my back yard, so I have a great soruce for it.
It looks I may need it if the reactions I got to these first 2 batches are any indication.

Thanks again,
doris

You can always safely substitute apple cider vinegar for white distilled, as long as it's 5% strength or greater.

The main reason for using distilled is aesthetic - the color is brighter without the darkening effect of the apple cider vinegar.

Traditionally, though, rural cooks preferred cider vinegar as it has a "softer" finish. It's just not so harsh.

If flavor is the most important criterion, cider vinegar can be a good choice.

Carol

That purple basil orange jelly sounds like it is to die for. I can't wait for my purple basil to be ready. I am so full up with jam this year I can't make any more, but I think I would like to experiment with the basil jelly. I got burned out on pepper jelly.

I have one single basil plant with all greeen leaves, except for the very top where its a deep purple where flower buds would be opening soon. I don't know the type as I grew 3-4 different plants from seeds.