Wonderful

Absolutely wonderful. Although my pectin was dated 2005, I went ahead and made my lemon basil jelly. It did not thicken as much as it should have and perhaps was a bit chunky because of the semi-solid pectin, but holy batman, Robin... it was awesome. The first taste was such a surprise, my taste buds jumped for joy.
It's a beautiful natural color as you can see the sunlight through the jars and a jar without so much sun is a wee bit darker. I cannot wait to try this recipe again and I purchased some fresh pectin to use next time.
So, what do you do when life gives you "lemons" or lemon basil syrup? You make stir fry. This evening's wonderful supper will be stir fried shrimp with garden pea pods, garden garlic, one garden jalapeno, a garden onion and a special sauce made with rice wine vineger and lemon basil syrup. The shrimp are marinating with the pepper, onion and garlic slices in soy sauce. I added some corn starch to the wine vinegar and mixed it with a half cup of runny jelly. The pea pods are rinsed and waiting for the brown rice to finish cooking so we can do the stir fry. Oh I've been waiting all weekend for this dinner....
On a side note, my spouse brought a dozen farm fresh eggs for today's breakfast from someone he works with... I ordered a quarter of beef from someone we know and have chickens from Ben Dagley already in our freezer.... Let the feasting begin.