Lemon basil jelly

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a jar of honey sitting on top of a rock

Lightly infused with lemon from the basil. This can be used to glaze chicken or pork. Spoon it over cream cheese for a quick appetizer. Sweeten a cup of tea or lemonade. Warmed to glaze a cake. This can be made with regular basil, cinnamon basil, Thai basil, Purple basil. All creating a different jelly.

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pieces of cheese on a white plate with green leaves

Lemon makes a tart, grown-up jelly, infused here with basil for an herbal aroma that sets off the summer sweetness. (Leave out the basil if you just want simple lemonade jelly.) One lemon tip, which I picked up from the Jellymongers themselves, Bompas & Parr (two young jelly-obsessed Brits who have filled rooms with alcoholic mists and created models of architectural monuments out of fruit gelatin): Adding a bit of orange juice turns otherwise pale lemon jelly into exactly the bright yellow…

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four jars of yellow liquid sit on a window sill next to a glass cup

I’ve been making really fun jellies since the spring, when I started with flowers – dandelions, violets and Queen Anne’s lace. Now as the growing season winds down and many herbs are flourishing in…

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