Summary

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

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Instructions

1. Wash the apples, cut them into quarters and free them from the roots and stems. Juice in a juicer or pressure cooker.
2. Measure the juice and weigh it with the preserving sugar 1: 1 + 150g.
3. Slowly bring the juice and sugar to the boil in a large saucepan and stir regularly.
4. Carefully wash the basil leaves, pat dry and cut into fine strips.
5. 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.
6. As soon as the jelly starts to boil, stir in the basil, lime zest, juice and wine.
7. Take the jelly off the stove and quickly fill it into prepared, clean jars and seal.
8. Turn over frequently as it cools down to allow the zest and flakes to spread out.
9. The jelly tastes delicious too:
10. Roast venison, pan-fried game, plate meat, roast beef or on fresh bread for breakfast.