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
-
5 minLunchwholemeal ball, pre-cooked beef meatball, American coleslaw,bun ball with coleslaw -
20 minLunchrhubarb, jelly sugar, orange grater, elstar apple, fresh mint,rhubarb jam with apple and mint -
35 minLunchsmall bottle gourd, sherry vinegar, olive oil, thick paste batard pompadour, soft goat cheese,mega pumpkin crostini -
25 minLunchchestnut mushrooms, pecorino (piece), pine nuts, fresh celery, garlic, olive oil, ciabatta, salt and pepper,ciabatta with celery stew and chestnut mushrooms
Nutrition
1100Calories
Sodium0% DV0g
Fat0% DV0g
Protein4% DV2g
Carbs88% DV265g
Fiber0% DV0g
Loved it