Apple basil jam

Rinse the apples, cut into quarters, remove the core and juice in the juicer. Measure 1 liter of apple juice and pour into a large pot. Rinse the basil, shake dry and place 1-2 leaves in each of the clean jam jars. Add the rest to the apple juice. Heat the juice to about 50°C (120°F). Combine the jam sugar with the pectin, add to the juice and bring to a boil while stirring continuously. Boil for 4 minutes, or until it reaches its setting point. Pour the jam through a sieve into the jars, seal tightly and let cool upside down.

Tip: To preserve the jam/sauce for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.