Herb Jelly

Course : Jelly
Serves: 12
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3 pieces canning jar with lid 8 oz
1 cup dry white wine
2 cups sugar
1/2 cup vinegar
1 cup fresh basil leaves
3 ounces bottled liquid pectin

Preparation / Directions:

combine wine, sugar, and vinegar in a saucepan, over a medium flame heat and stir to dissolve sugar stir in basil, bring to a boil stir in pectin and remove from heat pour into sterile jars screw on lids or top with melted wax allow to cool completely before storing serve at room temperature


Nutritional Information:

144 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 34g Carbohydrate; 0mg Cholesterol; 1mg Sodium

1 Kitchen's say:
  (3 3/4 Stars!)
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