PURPLE BASIL AND LEMON JELLY
While the Net provides for a bunch (pun intended) of herbal jams and jellies, I've based mine on various recipes and came to a combination and proportion which suits me, personally. Should anyone consider this to be a copycat, I've included this hashtag, just in case. The purple basil here creates a wonderful colour, although using the lemon basil or chocolate basil (yes, such a variety exists!) would obviously make a difference. I'd also recommend smallest jars.
Provided by Yana_Ch
Categories Vegan
Time 30m
Yield 1/2 liter, 20 serving(s)
Number Of Ingredients 7
Steps:
- 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!
Nutrition Facts : Calories 44, Sodium 4.8, Carbohydrate 11.4, Fiber 0.1, Sugar 10.7
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