Apple-Basil Jam

Ingredients

• 4 kg sour apples
• 1 handful basil
• 500 g gelesugar (2:1)
• 12 g apple pectin

Instructions

1. 1.

   Wash the apples, quarter them, remove cores and juice them in a juicer. Measure 1 l of apple juice and pour it into a large pot.

2. 2.

   Rinse the basil, shake dry and place 1-2 leaves in each clean jam jar. Add remaining basil to the apple juice.

3. 3.

   Heat the juice to about 50°C. Add the pectin-mixed sugar to the juice and stir constantly until boiling. Boil for 4 minutes while fizzing and perform a setting test.

4. 4.

   Afterwards, pour the jam through a sieve into the jars and let it cool upside down.