Making jelly! This was my inspiration:
When I saw Sweet Domesticity’s post about Basil Jelly I knew I had to try it with my lime basil. The pale green jelly looked so unique. I have never made jelly before or really ever canned anything in an official manner. I have put things in jars to use within a few weeks but have never made anything officially canned. Honestly, when I first heard the word “canning” (maybe a few years ago) I was a bit confused. Canning? But those aren’t cans, they’re JARS. Why isn’t it called jarring? hahaha Well today I officially
jarred canned! something.
It didn’t turn out the beautiful pale green of Maria’s so I’m calling it Lime Basil Amber Jelly. I feel like if it’s just called Lime Basil Jelly the golden color seems really incongruous hahah. I followed her recipe’s proportions but used bottled key lime juice and a splash of white vinegar in lieu of bottled lemon juice and lime basil instead of sweet basil. The reason it is not green is a reflection of the critical moment of extracting the flavor from the basil. Maria suggested pouring boiling water over the leaves to let them steep (instead of boiling them directly), thus preserving their color. I did this, but it still turned
brown er, a beautiful amber. I’m guessing it is a few degrees of difference from green to amber and maybe the water needs to be 210 degrees vs. 212 degrees. Oh well, it is my first time after all. The good news is, the jelly did set up!