• DW

    Just an update – I made this a few days ago and even though I added extra pectin it did not set. It tried really hard to set but I what I ended up with was still even runnier I think that what it was supposed to be. That being said I am absolutely sure it was a pectin issue and nothing else. Second point, the taste is so dang fine that I don’t even care. I made a trifle using some leftover birthday cupcakes and before my layering a soaked the cake bits with the lemon jelly and WOW. Divine. I am definitely saving this recipe.

    August 21, 2014
  • DW

    I know that sometimes the fruit to pectin ratio gets wonky when you double/triple a recipe, but I would want to use a water bath canner and preserve a few jars of this. Do you think I could just triple the recipe and maintain the ratio of pectin to fruit?

    August 16, 2014
    • Hi DW, You probably can keep these ratios, but it’s easy enough to add more pectin if you think it’s not thick enough. Go with the recipe as written and watch how it’s thickening as it cooks. This is a runnier jelly (as it’s written), so if you add a bit “too much” pectin you’re not going to get a bad result.

      August 16, 2014
  • a basil and lemon jelly sounds delicious! never made something like this before, definitely need to try the recipe.

    August 11, 2014
    • Hi Thalia, It’s definitely delicious and definitely different…but different in a very good way. ENJOY!!!

      August 11, 2014
  • I can’t wait to try this. It sounds fantastic. Sort of like lemon curd but way better.

    August 06, 2014
    • Maureen, this is WAAAAAAYYYY more delicious than lemon curd. :)

      August 07, 2014
  • Yeah, our basil is 3 feet high. Which is a good thing — we love the stuff! But I’m always happy to find new recipes for it, and this one is a winner. I’m a real lemon freak, so this is perfect for me. Thanks.

    August 06, 2014
    • Then you’re definitely going to want to make at least 1 batch of this John.

      August 06, 2014

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