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Apple-lemon jam with basil

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Ingredients for 1 servings:

  • 1 ½ bags of lemon(s)
  • 4 apples (Granny Smith)
  • ½ pot of basil
  • Water
  • 500 g gelling sugar, 3:1

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Cut out the segments from about 2/3 of the lemons and squeeze the remaining juice from the segmented lemons. Make sure there are no seeds between them. Also, there should be no white peel left on the segments, as this will make the jam bitter. Squeeze the juice from the remaining lemons. Peel the apples, core them, and cut them into small pieces. Weigh the lemon segments, juice, and apple pieces. You should end up with about 1300g. Add water up to 1600g. Add the leaves from about half a pot of basil and puree everything in a saucepan. Add the sugar to the fruit mixture and bring to a boil. Simmer for about 4 minutes, then pour the jam into prepared jars and let stand upside down until it has cooled.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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