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
- 1 ½ sachet lemon (s)
- 4 apples (Granny Smith)
- 0.5 ½ pot basil
- water
- 500 g preservin suar, 3: 1
Print Recipe
Pin Recipe 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.
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