Apple Jelly with Basil and Limes
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 kg apples, sour apples, e.g. clear apples, James Grieve, Boskop)
- Preserving sugar according to juice weight 1: 1 + 150g
- 1 handful basil, tender, fresh
- 2 lime (s), untreated
- 125 ml wine, white, dry
Print Recipe
Pin Recipe Instructions
- Wash the apples, cut them into quarters and free them from the roots and stems. Juice in a juicer or pressure cooker.
- Measure the juice and weigh it with the preserving sugar 1: 1 + 150g.
- Slowly bring the juice and sugar to the boil in a large saucepan and stir regularly.
- Carefully wash the basil leaves, pat dry and cut into fine strips.
- Brush the limes under hot water, dry them, peel them thinly. Also cut the peel into the finest strips and extract the juice from the fruit.
- As soon as the jelly starts to boil, stir in the basil, lime zest, juice and wine.
- Take the jelly off the stove and quickly fill it into prepared, clean jars and seal.
- Turn over frequently as it cools down to allow the zest and flakes to spread out.
- The jelly tastes delicious too:
- Roast venison, pan-fried game, plate meat, roast beef or on fresh bread for breakfast.
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