Preserved Basil Recipes

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NECTARINE PRESERVES WITH BASIL



Nectarine Preserves with Basil image

Categories     Condiment/Spread     Fruit     Condiment     Nectarine     Basil     Summer     Edible Gift     Gourmet

Yield Makes 7 or 8 (1/2-pint) jars

Number Of Ingredients 8

4 cups sugar
1/4 cup fresh lemon juice
1/4 cup water
1 cup fresh basil sprigs plus 8 small sprigs for tucking into jars
5 lb nectarines or peaches, peeled and each cut into 8 wedges
1 (1 3/4-oz) box plus 2 tablespoons lower-sugar powdered pectin
Special Equipment
8 (1/2-pint) canning jars with lids and screw bands; a candy thermometer

Steps:

  • Sterilize jars and lids .
  • Bring sugar, lemon juice, water, and 1 cup basil to a boil in a 5- to 6-quart heavy pot, stirring, until sugar is dissolved. Simmer over moderately low heat until thick and syrupy, about 25 minutes. Discard basil with a slotted spoon.
  • Add nectarines to syrup and bring to a rolling boil over moderately high heat, then boil, uncovered, stirring frequently, 5 minutes. Remove from heat and transfer nectarines with slotted spoon to a sieve set over a bowl to catch juice. Drain nectarines 5 minutes, then add juice from bowl to juice in pot.
  • Drain jars upside down on a clean kitchen towel 1 minute, then invert. Divide nectarines among jars with slotted spoon. Tuck a fresh basil sprig into side of each jar.
  • Return juice in pot to a rolling boil, skimming off any foam. Continue to boil until juice registers 220 to 224°F on thermometer, 7 to 10 minutes. Gradually add pectin, whisking constantly. Return juice to a rolling boil, then boil, skimming off any foam, 1 minute.
  • Ladle juice into jars, leaving 1/4 inch of space at top, then run a thin knife between fruit and jar to eliminate air bubbles.
  • Seal, process, and store filled jars , boiling preserves in jars 10 minutes.
  • Let preserves stand in jars at least 1 day for flavors to develop.

PRESERVED BASIL



Preserved Basil image

This came about when I had more fresh basil in my garden than I knew what to do with it. I posted a question to the Cooking Q&A board and with the help of Jenny Sanders, this recipe came about.

Provided by Mirj2338

Categories     Very Low Carbs

Time 5m

Yield 12 cubes

Number Of Ingredients 2

2 cups fresh basil leaves, packed
1/2 cup olive oil

Steps:

  • Puree two cups of fresh packed basil leaves in the food processor.
  • Slowly add one half cup olive oil until the mixture has the consistency of a smooth paste.
  • Pour the puree into plastic ice cube trays.
  • It's best to have a special tray just for herbs, because the remaining flavor will then get into your ice cubes.
  • Cover with plastic wrap, and freeze until solid.
  • Store cubes, double-bagged, in the freezer and add to soups and sauces for an instant flavor boost.
  • Herbal pastes and pestos are highly concentrated, so use sparingly.

Nutrition Facts : Calories 81.2, Fat 9.1, SaturatedFat 1.2, Sodium 0.5, Carbohydrate 0.2, Fiber 0.1, Protein 0.2

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