Purple Basil And Lemon Jelly - cooking recipe

Ingredients

1 bunch purple basil
2 cups tap water
1 cup brown sugar
5 g citric acid
1 lemon juice
1 (10 g) packet pectin
3 g agar

Preparation

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!