Here's the recipe for the Basil Jelly. There is a recipe for Mint Jelly (using mint leaves from the garden) and Rosemary Jelly in the same magazine issue. They have a lemon marmalade recipe I'm going to try, too.
4 cups water
2 cups firmly packed fresh basil leaves, finely chopped
1 package (1 3/4 oz) powdered fruit pectin
3 drops green food coloring (optional)
5 cups sugar
In a large saucepan, bring water and basil to a boil. Remove from the heat; cover and let stand for 10 minutes. Strain and discard basil. Return 3-2/3 cups liquid to the pan. Stir in the pectin and food coloring (if desired). Return to a rolling boil over high heat. Stir in the sugar. Boil for 1 minute, stirring constantly. Remove from the heat. Skim off foam. Ladle hot mixture into hot half-pint jars, leave 1/4-inch headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling water canner.
This recipe is from Taste of Home Canning & Preserving. The author of the article writes: "The jelly is so yummy with cream cheese as an appetizer. I also like to combine a jar with 1 cup of barbecue sauce and simmer mini meatballs or cocktail wieners in the mixture."