Lemon pepper basil marmalade
25 minutes
Ingredients
- 400 g lemon pulp
- 400 g Dansukker Jam Sugar
- 1-2 tsp coarsely-ground black pepper
- 1 pot of fresh basil
Peel the lemons, cut out the pulp and place in a pan along with the jam sugar.
Boil for 5 -7 minutes, add the pepper and basil and boil for a few minutes more.
Take the pan off the heat. Skim off any foam thoroughly.
Pour the marmalade into warm, sterilised jars. Seal. Store in a cool place.
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