Red basil jam is amazing. You haven't tried this combination yet! Sweet syrup, coupled with the spicy aroma of the plant, gives a bright juicy taste - an unusual one that you will definitely want to try again, sending a second spoonful of goodies in your mouth.
It is impossible to say that this is a dessert, but it is not a sauce either. I find it difficult to attribute such a dish to any category - you need to try it yourself and then make your own verdict. But I highly recommend trying it with a slice of bread and salted cottage cheese, melted or other kind of cheese, even hard - it will be something!
Only red basil should be used to create jam - the green variety does not have such a spicy taste and bright color. But basil does not share this color much, so the delicacy turns out to be slightly pinkish, pale and almost transparent. The main thing is the flavor of the dish!
So, prepare the necessary ingredients for basil jam and let's start cooking!
Pour granulated sugar into a cauldron or container with a non-stick bottom. Immediately add citric acid - its presence is mandatory, since now they produce such granulated sugar that does not melt, but when combined with water, it again forms into pieces! Citric acid can be replaced with lemon juice: concentrated or fresh.
Pour warm water into the container, rinse the basil stalks and tear off all the leaves in the container, remove the stems.
Place on the stove and simmer on minimal heat until the mass becomes viscous and turns a light pink color. This takes approximately 8-10 minutes.
Then strain the contents through a fine mesh strainer.
Return to the stove and add agar-agar or Gelfix 1: 1. Mix thoroughly and simmer for another 2-3 minutes until the bulk ingredient is completely mixed into the mass.
Pour the prepared jam into jars or containers. Cool at room temperature and transfer to the refrigerator.
After complete cooling, basil jam can be tasted - it will resemble jelly in consistency, but the main thing is its aroma and taste!
Serve a treat with a cheese plate, fresh berries and fruits, with nuts, etc. You can just eat, but remember that jam is high in calories!
Happy you!
Hello dear readers. Are you already used to the fact that we tell you about unusual jams that sometimes seem completely unimaginable? We hope so! Today we will talk about jam from the most useful basil, which has long been famous for its beneficial properties. Today, few go deep into the history of plants, their beneficial properties and contraindications. Basil is simply taken and used as a fragrant seasoning. But earlier, basil was considered either a terrible curse or a sacred gift.
For example, the Greeks and Romans believed that basil leaves could turn into scorpions, and those who inhaled its fragrance risked having a scorpion in their head. There were many legends about how a young girl kept her lover's head in a pot of basil to hide the terrible smell. Can you imagine how creepy basil seemed in those days? True, over time, the attitude towards the plant has changed in the opposite direction. In Italy, basil was considered a symbol of love, in Mexico it was considered a talisman against the betrayal of a loved one. They say that Vanga herself had a special love for basil as a plant that can change the fate of people.
With such a mystical history, basil today has become just a seasoning for favorite dishes. It is combined with fish, meat, vegetables, chicken, and you can also make very tasty and healthy jam from it, which will be discussed today.
Basil Jam: What's the Benefit?
Basil contains vitamins A, B, C, P, K, magnesium, zinc, potassium, as well as tannins, which improve blood clotting and relieve inflammation. In addition, the plant contains rutin, which strengthens the walls of blood vessels and stimulates the work of red blood cells. This composition allows basil to become one of the main ingredients of many medicines in traditional medicine.
Basil jam acts as an excellent tonic and tonic. It is effective for severe fatigue at the end of a long day at work. After surgery, basil will also help the body recover faster. For those who have oral problems, basil can be a real lifesaver. It relieves inflammation of the gums and freshens breath.
The use of basil shows effectiveness in the treatment and prevention of diseases of the genitourinary system. Basil has a slight diuretic property, and can also help in the treatment of urolithiasis in the initial stages. The plant also has a positive effect on male potency and increases sexual desire.
Basil relieves inflammation in acute respiratory diseases. For colds, it relieves fever and helps fight infection. With problems with the gastrointestinal tract, basil gently affects the digestive tract, relieving unpleasant symptoms. It is often used in the treatment of flatulence. The plant is used in the treatment of headaches, coughs, joint problems.
Due to its low calorie content, basil is effective in dietary nutrition. It helps to quickly bring the weight back to normal. Its effects on the nervous system are widely known. With strong nervous overstrain, stress and fatigue, basil will help you recover quickly. It is recommended for severe physical and mental exhaustion.
Basil is widely used in cosmetology, when creating shampoos, balms, lotions and masks. It makes the skin supple, elastic and allows you to keep the skin young for a long time. But with all the beneficial properties of the plant, it is important to know about its contraindications.
Basil: contraindications
Despite the great benefits for the body, basil can also cause harm. Due to the mercury content of the plant, it is not recommended to consume it for more than 2 weeks in a row. Or use products based on it in small quantities.
Basil jam should not be consumed by pregnant and lactating women, young children, people with diabetes, and those who have recently had a stroke or heart attack. Contraindications also include individual intolerance to the components.
In other cases, you can eat basil jam, and even need it.
Make basil jam you can do it yourself at home. It is easy to prepare, like most of these delicacies. For cooking, you will need water, sugar, half a lemon and basil itself. Mix water with sugar and put on medium heat. While the syrup is being prepared, we free the basil from dry leaves so that there are no extra aftertastes. When the syrup boils, add the juice of half a lemon (you can throw it into the syrup and zest), cook for 5 minutes and add the basil itself. The resulting mixture is boiled for 25-30 minutes until fully cooked. The resulting jam is poured into jars and cooled.
If you don’t know yet if you like basil jam enough to cook it at home, you can buy basil jam from our website. So you will try an unusual delicacy and make an accurate decision. Our jam is made only from natural ingredients, without additives and dyes, so you can safely take it for yourself and your loved ones.
I brought a bag of basil from the dacha. Here's a bag right))) A little in salads, a little in pesto .... I wanted to freeze it already, but! My beautiful friend Julia laperla_foto
drew my attention to the amazing confiture another Julia scarnity76
.
Yulenki! this is wonderful!!! Thank you for the recipe, for the experiment, for the tip!
All I needed was a performance.
Author's words
My comments are below.
Jamfrombasilica. Basil jam
(for 3 jars of 370 ml)
500 ml water
1100 g sugar (ideally cane)
6 good bunches of green basil, very fresh, without dried leaves, otherwise it will taste like hay (approximately 200-300 g)
1 lemon
1 sachet pectin (was Quentin)
We prepare the syrup: dissolve the sugar in boiling water, put the lemon sliced \u200b\u200bin circles (I put 2 circles, squeezed the rest into syrup and threw the squeezed lemon leftovers). Let simmer for 5 min.
Washed and dried basil boldly tear in half with your hands and throw into syrup. Cook for 20-30 min.
We filter. We return the lemon circles back to the golden liquid, add pectin and cook according to his instructions (I brought it to a boil with continuous stirring, let it boil for another 5 minutes), pour it into jars.
P.S. The composition on the jar did not mention water, but lemon juice was indicated, so it seems to me that the liquid of the syrup can consist only of it (we have precious lemons now, so I can’t try it only on juice).
You can not add pectin at all, but cook it in the form of basil syrup (in the morning, the leftovers were added to tea, lemonade was tried from them, bread was poured - everywhere justified the trust of the family, super, it was decided to make more).
In general, freshly made jam is used in the preparation of sweet and sour dishes. And ... 1-2 tsp are suggested. place in a hot pan to flavor and bring out the depth of flavor when preparing gravies (from roast juice) and sauces.
What I did: as it turned out, after everything I had exactly 100 g of green basil left, but there were a lot of lemons))) In general, I decided to make half a serving. I squeezed juice from 2 large lemons (~ 220 ml) and brought it to 250 ml by adding water. Bring lemon juice to a boil, add sugar, cook, stirring, until sugar dissolves. I cut the peel of a lemon into 2-3 parts, put it in syrup. I also added washed and dried (using a salad dryer) basil, which I mercilessly picked with my hands (both leaves and twigs). Cooked according to the recipe. Strained. She returned the syrup to the pan (I washed the pan after filtering, because the basil leaves remained on it), put it on the fire. Bring to a boil and pour in Gelfix, stir, bring to a boil again, and cook for 5 minutes over low heat. Turned off. Poured into prepared jars. Cooled down and put in the fridge.
Then I tormented the author Yulia with what and how to use it))) Thanks for the answers!
But there were no necessary cheeses, because. they just arrived from the dacha, and they gave the harvest there with berries, and not with Italian cheeses))) I had to try with chicken pastrami ... And cheese, which was ... but there was Tilsiter.
The taste is superb! The aroma is amazing! I am very pleased!!! Next week again to the cottage) Half of the basil beds will go to jam !!!
First of all thanks to Julia scarnity76 for the idea and the recipe. This is amazing!!
Basil jam Basil jam
(for 3 jars of 370 ml)
500 ml water
1100 g sugar (ideally cane)
6 good bunches of green basil, very fresh, without dried leaves, otherwise it will taste like hay (approximately 200-300 g)
1 lemon
1 sachet pectin (was Quentin)
We prepare the syrup: dissolve the sugar in boiling water, put the lemon sliced \u200b\u200bin circles (I put 2 circles, squeezed the rest into syrup and threw the squeezed lemon leftovers). Let simmer for 5 min.
Washed and dried basil boldly tear in half with your hands and throw into syrup. Cook for 20-30 min.
We filter. We return the lemon circles back to the golden liquid, add pectin and cook according to his instructions (I brought it to a boil with continuous stirring, let it boil for another 5 minutes), pour it into jars.
P.S. The composition on the jar did not mention water, but lemon juice was indicated, so it seems to me that the liquid of the syrup can consist only of it (we have precious lemons now, so I can’t try it only on juice).
You can not add pectin at all, but cook it in the form of basil syrup (in the morning, the leftovers were added to tea, lemonade was tried from them, bread was poured - everywhere justified the trust of the family, super, it was decided to make more).
In general, freshly made jam is used in the preparation of sweet and sour dishes. And ... 1-2 tsp are suggested. place in a hot pan to flavor and bring out the depth of flavor when preparing gravies (from roast juice) and sauces.
I cooked with Gelfix. Lemon juice was taken in half with water. For my taste, this proportion is optimal - more juice would be sour. But sugar in the second batch put much less. Around 800
In general, everyone was so shocked by the result that I repeated it again. And then they scared me with frosts and I decided that everything that was left in the garden should be put into circulation. (another 3 kg of sugar...) In short - the industrial production of basil jam)))
Well, it's a beauty, isn't it? I'm not even talking about the taste: the queue of those wishing to receive such a jar as a gift is growing faster than the number of gifts!
Basil (fresh, green) - 150 g
Sugar (cane, unrefined) - 600 g
Water - 250 ml
Lemon - 0.5 pcs
Pectin - 20 g
Basil Jam Recipe:
- Pour water into a saucepan, add 550 g of sugar. Put on the stove and bring to a boil. I used fine cane sugar.
- Wash the basil and shake off the water. Remove dry leaves (if any), otherwise the jam will taste like hay.
- Squeeze juice from half a lemon.
- When the syrup boils, add lemon juice and half the zest from the squeezed lemon to it, let it boil for 5 minutes. After that, tear the basil with your hands, add to the syrup and cook for 20-30 minutes over low heat under the lid.
- Mix pectin with the remaining 50 grams of sugar. All my fine sugar went into syrup, so I used Demerara. Pectin can be used in sachets such as “Kvitin”, “Zhelfiks” or special sachets for jams and preserves.
- We choose basil and lemon zest from the jam, we won’t need them already. Add pectin with sugar, cook for 3-5 minutes, see the information on the bag. Pour into a sterilized jar and cork or wait until it cools and just put it in the refrigerator.
- From this amount of products, I got 2 jars of jam: 400 gr and 250 gr.
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