Basil Jelly

6 1/2 cups sugar
1 cup white vinegar
2 cups basil leaves (lightly packed)***
6 drops green food coloring
1 6-ounce bottle liquid fruit pectin

In 8 to 10 quart kettle or Dutch oven combine sugar, vinegar, basil, food coloring and 2 cups water. Bring to boiling. Add pectin. Bring mixture to full rolling boil. Boil hard, uncovered, 1 minute, stirring constantly. Remove from heat. Remove basil. Quickly skim off any foam with metal spoon. Pour at once into hot sterilized jars. Seal. Makes 7 half pints.

*adapted from Better Homes and Gardens Home Canning Cookbook
***recipe calls for 1 cup basil leaves (lightly packed) but I doubled the amount to obtain a stronger basil taste