Français - Currently listing 2,459 recipes in 84 categories!

Latest Recipes

 


Vote for us on Google --->
 
Lemon Jelly: Date Added: 13 Nov 2009
Listed in: Jam
Ingredients

2 cups water
6 cups sugar
Zest from 2 Meyer lemons -- minced
1 cup shredded fresh basil leaves -- packed
16 ounces fruit pectin -- 2 foil pouches

Cooking Instructions

In a large saucepan, bring the water, sugar, lemon zest and basil to boil over high heat, stirring constantly to prevent the mixture from boiling over. Add the fruit pectin and return to a boil. Boil one minute, taking care not to let the mixture boil over.

Remove from heat and cool slightly. Pour into jars. Cool to room temperature. Cover tightly and refrigerate for up to 2 weeks.

This recipe yields about 4 cups.

Comments: The flavors of fresh basil and Meyer lemon make this an unusual and tasty accompaniment for roast lamb.


Recipe Pictures - Hover cursor to scroll if several images:

This recipe currently has 0 pictures.

Visitor Comments (0):

This recipe currently has 0 comments. Add your own comment in the right hand menu.

 

Recipe Links:

Add New Recipe

Contact us about this Recipe Tell a Friend about this Recipe Printer Friendly Version

*Conversions*

Mesures liquides Mesures solides Température Cuisson au gaz

Rate this Recipe:
  • Currently 1.17/5
  • 1
  • 2
  • 3
  • 4
  • 5

Rating: 1.2/5 (6 votes cast)

Comment on this Recipe:

For spam prevention, enter code: Code:

Jump to Category:

Other Recipes in this Category:

Apple-Pear Butter Apricot Jalapeno Jelly Berry Jam Raspberry Jam Apricot Lite Jam

Recipe Cloud Tags:
 

 

 





Copyright © Morenciel.com

 

Thank you, your comments will be reviewed shortly!

All Cooking Sites