Filter
Reset
Sort ByRelevance
Vesna
Apricot jam with rosemary
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Put the apricot pieces in a pan. Grate the peel of the lime above, halve the lime and squeeze out the juice above it.
-
Add the rosemary, ginger, jelly sugar and 50 ml water and gently bring to the boil while stirring. Cook for about 4 minutes.
-
Foam the jam if necessary and let it cool slightly. Then pour in the pots.
Blogs that might be interesting
-
15 minLuncholive oil, peanut oil, potato slice, mixed mushroom, spring / forest onion, egg, cooking cream, curry powder, mature farm cheese,potato frittata with mushrooms -
5 minLunchwalnuts, multigrain bread, Apple syrup, young cheese, apples,slice of cheese apple -
20 minLunchraw ham, garlic, curry powder, pistachios, feta, croissant dough, egg,Christmas wreath with raw ham, pistachios and feta -
15 minLunchQuinoa, cooked red beets, lemon, mustard, olive oil, forest outing, parsley, bag of lamb's lettuce, yellow bell pepper, radishes, soft goat cheese,quinoa salad with beetroot
Nutrition
1100Calories
Sodium0% DV0g
Fat0% DV0g
Protein4% DV2g
Carbs88% DV265g
Fiber0% DV0g
Loved it