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 minLunchmedium sized egg, mininaan, lime, avocado, chili flakes, watercress, fresh vegetable sprout pumpkin,naan with pumpkin spread or spicy avocado and egg -
25 minLunchvegetable stock, zucchini, winter carrot, carrots, Red pepper, broad bean, flageolet, spring / forest onion, tomato, pod, Provencal herbs, baguette, basil, garlic, Parmesan cheese, extra virgin olive oil,provençal vegetable soup with pistou -
30 minLunchgreen bean, tuna on oil, tuna natural, cucumber, green olive, corn grain, lettuce, tomato, olive oil, lemon, baguette, White bread, olive oil, garlic,tuna salad with garlic croutons -
40 minLunchsunflower oil, garlic, fresh ginger, celery, winter carrot, cooked beet, coriander powder (ketoembar), cumin powder (djinten), vegetable stock, coconut milk, lemon, spring / forest onion,beet soup with ginger and coconut milk
Nutrition
1100Calories
Sodium0% DV0g
Fat0% DV0g
Protein4% DV2g
Carbs88% DV265g
Fiber0% DV0g
Loved it