Basil jam

The aroma and flavor the syrup and jam is delicious! It’s not necessary to add water, you can just use juice from more lemons. Half of the syrup I poured in a jar to use like a syrup, and in the second half  I added pectin to make a jam. I used a lemon and a lime too, with the skin from the lemon and lime added to the syrup during cooking. Perfect on a bagel, toast or serve it with crackers!

Basil jam Recipe

Basil jam

By Olya Sandstrom Published: December 6, 2012

  • Yield: 3 cans x370 ml

The aroma and flavor the syrup and jam is delicious! It's not necessary to add water, you can just use juice from more lemons. Half of …

Ingredients

Instructions

  1. Prepare syrup: Dissolve sugar in boiling water, squeeze the juice from lemons and add juice and skin to the syrup. Boil for 5 minutes.
  2. Wash and dry the basil. Break sticks and leaves apart with hands and add to the syrup. Cook for 20-30 minutes.
  3. Strain the basil and lemon skins and add pectin to the clean syrup and boil it for 5 min. stirring all the time. Pour the jam into jars.

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