Apricot and chocolate jam

  • 75 g white chocolate
  • 250 g Apricots
  • 200 g Gelier Zucker (Gelier Zauber)
30 minutes
light
1.
Finely chop the chocolate. Wash the apricots, pat dry, cut in half, stone and cut into large cubes. Puree the jelly sugar and apricots with a cutting stick for about 45 seconds. Fold in the chocolate. Fill into 2 glasses and close. This instant jam has a shelf life of 14 days
1 glass (250 ml) approx.:
  • 650 kcal
  • 2730 kJ
  • 4 g protein
  • 12 g fat
  • 128 g carbohydrates

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