Homemade blueberry jelly with basil
There’s something about homemade jams. Free from the artificial colourings and preservatives, they’re more natural as well as being packed full of the natural flavour of the fruits that you use. This blueberry jelly takes just 5 minutes to prepare and then it sets in the fridge, ready to use as a healthy spread.
Servings 3 small jars
Ingredients
- 1 cup fresh blueberries
- 3 basil leaves
- ½ lemon juiced and zested
- 2 tablespoons honey
- 1 12 gram sachet gelatin
Instructions
- In a food processor, blend the blueberries and basil leaves until chopped.
- Place the blended blueberries and basil leaves in a small saucepan.
- Add in the juice and zest from half a lemon along with 2 tablespoons of honey.
- Bring it to the boil and simmer for a few minutes on a low heat.
- Take the saucepan off of the heat and stir in the gelatin while still warm. Keep stirring until it’s fully dissolved.
- Spoon your jelly out into glass jars and place in the fridge to set, ready to enjoy for breakfast.
Notes
If you prefer you can leave out the basil leaves and make this as a classic blueberry jelly.