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
-
25 minLunchsmoked mackerel fillet, orange, White wine vinegar, olive oil, cumin powder (djinten), lentils, Red onion, black olive, flat leaf parsley, winter carrot, carrot, Apple, fresh fresh mint, lemon juice, sugar, green pepper,lentil salad with mackerel and mint chutney -
5 minLunchmulti-seed bread, romatomat, green pesto in a jar, fried fricandeau,multi-seed with fricandeau, pesto and tomato -
35 minLunchmultigrain refill pipet, traditional olive oil, chicken schnitzels, Mozzarella, arugula, bruschetta topping grilled vegetables in pot, gherkin slices,Chicken burger -
10 minLunchcucumber, tuna in water, lemon juice, halvanaise, forest outing, multigrain bread, low-fat margarine, few leaves of lamb's lettuce,sandwich with tuna-lemon salad
Nutrition
1100Calories
Sodium0% DV0g
Fat0% DV0g
Protein4% DV2g
Carbs88% DV265g
Fiber0% DV0g
Loved it