Apricot and lavender jam

- 600 g Apricots
- 600 g Peaches
- 1 lemon span>
- 1 kg span> Preserving sugar 1: 1
- 1-1 1/2 TL dried lavender flowers
25 minutes
easy span>
- 1.
- Wash, halve and stone the apricots and peaches. Weigh each 500 g of fruit and cut into small pieces. Halve and squeeze the lemon. Mix the fruits, lemon juice, preserving sugar and lavender in a saucepan and let it steep for about 30 minutes. Bring the fruits to the boil and simmer for about 4 minutes. Immediately transfer the jam to cleanFill the jars, close them and place them on the lid for about 10 minutes
- 2.
- 30 minutes waiting time
1 serving approx.:
- 730 kcal
- 3060 kJ
- 2 g protein
- 2 g fat
- 108 g carbohydrates
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