Apple-lemon Jam with Basil

by Editorial Staff

Summary

Prep Time	25 mins
Cook Time	10 mins
Total Time	35 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Cut out the fillets from about 2/3 of the lemons, squeeze out the remaining juice of the filleted lemons. Make sure that there are no pips in between. In addition, the fillets should no longer have a white skin, as this makes the jam bitter.
Squeeze the juice of the remaining lemons. Peel the apples, remove the casing and cut into small pieces.
Weigh the lemon fillets, juice and apple pieces. You should get to about 1300 g. Pour water up to 1600 g. Add the leaves of about half a pot of basil and puree everything in a saucepan.
Add the sugar to the fruit mass and bring to the boil. Simmer for about 4 minutes and pour the finished jam into prepared jars and let stand upside down until it has cooled down.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.