I make basil oil and then use it on tomatoes (or almost anything, of course!) I don't preserve it--for safety reasons it can't be kept but it is so good that there is nothing to toss anyway, if tomatoes are in season.
I bet your jelly is great!
Rule Britannia! Britannia Rules the Waves . . . . .
I did not put green color in it..but I put shredded fresh basil before i closed the mason jars, it was floating on top so when it popped I shook it and now the basil is floating all over in a clear gel. It is just beautiful..
I will put this on my to-do list. I was telling DH just this morning that I hoping to preserve more this Fall. We have been travelling during the late Summer/early Fall in the last few years and my pantry has been low. And, I truly enjoy preserving ... I still need to find the time to do it, but its a plan.