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Basil-Lemon Jelly

2 cups water
6 cups sugar
Zest from 2 Meyer lemons -- minced
1 cup shredded fresh basil leaves -- packed
16 ounces fruit pectin -- 2 foil pouches

In a large saucepan, bring the water, sugar, lemon zest and basil to boil over high heat, stirring constantly to prevent the mixture from boiling over. Add the fruit pectin and return to a boil. Boil one minute, taking care not to let the mixture boil over.

Remove from heat and cool slightly. Pour into jars. Cool to room temperature. Cover tightly and refrigerate for up to 2 weeks.

This recipe yields about 4 cups.

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