Okay so about 2ish months ago I posted that I had a ton of basil and I wanted to do something canning related with it. I got a lot of responses along the lines of "you can't can basil, you'll lose the flavor because of heat" and "just make pesto" but like that's not what I wanted.
So aside from making pesto, I made tart basil jelly and honestly I'm kind of in love with it. The pectin didn't quite set as much as I would have liked so it turned into more of a thick syrup, but I've been adding it to other basil based sauces and it really doubles down on the basil flavor. Like there's a really good amount of basil flavor still in there. I'm sure the mint version would be much more potent but this is still really good.
I highly recommend for those who find themselves with too much basil and getting sick of pesto lol.
by GlassLotuses
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