John Myers
Ingredients for 1 servings:
- 2 kg lemon(s), untreated
- 1 kg gelling sugar (1:1)
- 10 basil leaves
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Makes approx. 1.5 liters
Wash the lemons in hot water and rub them dry. Thinly peel the rind of three lemons. Squeeze all the lemons, measure out one liter of lemon juice, and place it in a large saucepan along with the lemon zest. Add the gelling sugar and mix well. Wash the basil, pat it dry, and chop it finely. Bring the lemon juice and sugar mixture to a boil over high heat, stirring constantly until the mixture is bubbling vigorously. Let it boil briskly for four minutes, stirring constantly. Remove the pan from the heat, immediately add the chopped basil, and stir in. Quickly fill hot, rinsed jars to the brim with the hot liquid, making sure to include some lemon zest in each jar. Seal immediately and let the jars stand upside down for 5 minutes. Tip: Due to the high acid content, 2:1 and 3:1 gelling sugar are not suitable for this jelly.
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