Instructions: * Note: Purple basil is also known as dark opal basil. You may also include the tender stems and flower buds.

Wash basil and dry in paper towels. Finely chop by hand or in food processor. Immediately put basil into a large saucepan, and use the bottom of a glass to crush leaves. Twist each strip of orange peel over the basil to extract the oil that will fly out in droplets, then drop each strip of peel into the pan. Add the cloves, orange juice and red wine vinegar.

Set the pan over medium heat and heat the ingredients just to the boiling point, stirring the mixture once or twice. Remove the pan from the heat, cover it, and let it stand at least 15 minutes, but preferably for 30 minutes.

Meanwhile, wash 4 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Pour the mixture into a fine sieve set over a bowl and press on the solids to extract as much flavor as possible. Measure 1 3/4 cups of the liquid into a pot. Discard the solids.

Add the sugar to the liquid and heat the mixture to boiling over medium-high heat. As soon as it reaches a hard boil (a boil that cant be stirred down), stir in the liquid pectin. When the jelly mixture again reaches a full, hard boil, boil for another 1 minute exactly. Remove the jelly from the heat.

Skim off foam and then ladle hot jelly into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 3,000; 20 minutes at 3,000 to 6,000 feet; 25 minutes above 6,000 feet).

This recipe yields about 4 half-pints.

Yield: 4 half-pints

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.