Description
I'm a fan of Basil, especially the green, the smell is just unreal. This recipe I found on the Internet and, of course, could not pass up. This jam can be served with cheeses and cold cuts of poultry. And also you can use sauces, sweet and sour dishes or gravy (juice from the roast). I invite you to enjoy a Sunny, delicious and flavorful jam!
Ingredients
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Basil
150 g
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Sugar
600 g
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Water
250 ml
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Lemon
0.5 piece
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Pectin
20 g
Cooking
Pour water into a saucepan, add 550 g of sugar. Put on the stove and bring to a boil. I used a little cane sugar TM "Mistral".
Basil wash and shake off water. Dry leaves (if any) removed, and then the jam appears a taste of hay.
From a half of lemon squeeze the juice.
When the syrup is boiling, add the lemon juice and half zest from the squeezed lemon, simmer for 5 minutes. After the break up Basil with your hands, add the syrup and cook for 20-30 minutes on slow fire under a cover.
Mix the pectin with the remaining 50 g of sugar. Minor sugar I have is all left to the syrup, so I used "Demerara". Pectin can be used in sachets, like "Kviten","Selfix" or special. bags for jams and preserves.
Jam selectable Basil and lemon zest, we don't need them already. Add the pectin with the sugar, cook for 3-5 minutes, see information on the bag. Pour into a sterilized jar and are clogging or wait until cooled and just put it in the fridge.
From this number of products I got 2 jars of jam: 400 g and 250 g
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