Quarter apples, removing stem and blossom ends. Add just enough water to cover. Cook, covered, until apples are tender, about 20 minutes. Put apples, including juice, into jelly bags or 4 thicknesses of cheesecloth. Allow juice to drip from bag. (For clear jelly do not squeeze bag.) Combine 4 cups of the juice with sugar. Tie basil leaves in cheesecloth bag and add juice. Boil rapidly to jollying stage, 220 to 222 or until two drops of jelly will run together off side of spoon. Remove basil leaves. Pour into hot sterilized jelly glasses or jars. Seal.
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