I love fragrant fresh basil and add it wherever possible. Everything is clear with sauces and preservation. But a couple of years ago I decided to try something new and make basil jam using classical technology. It turned out very tasty, so I'm telling you more.
Step-by-step cooking recipe
Mix 50 g of sugar and pectin.
Pour the rest of the sugar with water, bring to a boil and boil the syrup until smooth.
Add the basil, lemon juice and zest, bring to a boil again and cook for half an hour on low heat under a lid.
Strain the syrup, add pectin and boil the jam for another 3-5 minutes.
Pour into sterile jars.
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