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
By 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
- 50 ml of water
- 1.1 kg sugar
- 200-300 g fresh green basil (leaves and sticks), no dried leaves
- 1-2 lemons
- 1 package of pectin
Instructions
- Prepare syrup: Dissolve sugar in boiling water, squeeze the juice from lemons and add juice and skin to the syrup. Boil for 5 minutes.
- Wash and dry the basil. Break sticks and leaves apart with hands and add to the syrup. Cook for 20-30 minutes.
- 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.
WordPress Recipe Plugin by ReciPress
