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Apricot jam with rosemary
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Ingredients
Directions
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Put the apricot pieces in a pan. Grate the peel of the lime above, halve the lime and squeeze out the juice above it.
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Add the rosemary, ginger, jelly sugar and 50 ml water and gently bring to the boil while stirring. Cook for about 4 minutes.
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Foam the jam if necessary and let it cool slightly. Then pour in the pots.
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Nutrition
1100Calories
Sodium0% DV0g
Fat0% DV0g
Protein4% DV2g
Carbs88% DV265g
Fiber0% DV0g
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