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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