Apple and Basil Jelly
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 liter apple juice, naturally cloudy
- 250 g apples (Jonaold)
- 500 g preservin suar (3: 1)
- 4 tablespoon lemon juice
- Basil, fresh
Print Recipe
Pin Recipe Instructions
- Grate the apples and put them in a saucepan with the apple juice and lemon juice. Add the preserving sugar and cook for about 4 minutes. Maybe a little longer after the gelling test.
- In each glass (in my case 200 ml twist-off glasses) put 2 basil leaves cut into strips and then fill up with the jelly. Close immediately and let cool on the head.
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