Purple Basil and Lemon Jelly

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 20
YIELD: 1/2 liter
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. The most tedious job is to separate the leaves from the stalks. The leaves should make a full cup.
  • 2. Chop the stalks into small chuncks, put into a saucepan, add water and heat on low to boil.
  • 3. As soon as the bubbles start rising, add the basil leaves and the citric acid.
  • 4. It should be boiling again quite soon, so as soon as it does, add the sugar.
  • 5. Let the sugar dissolve, simmer for one more minute and remove from heat.
  • 6. When it has cooled down to body temperature, strain the liquid, throw away the leaves and stalks.
  • 7. Squeeze in the lemon juice and add the pectin or agar-agar (or your favourite gellant but not gelatine!) according to the instructions on the package BUT keep in mind that the yield of this recipe is just over half a liter, so adjust the dosage.
  • 8. Taste for sweetness/acidity balance and add a bit more sugar or acid (lemon juice) if required.
  • 9. Bring to boil on low heat again, let boil for no longer than 3 minutes or the gellant will break down.
  • 10. Pack in glass jars. I prefer to have the small jars and lids boil for a while then drip-dry before pouring in the jam. Hot lids ensure better insulation,.
  • 11. Taste, enjoy and share with your friends or as gifts to those who would appreciate!
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