Apricot and lavender jam

  • 600 g Apricots
  • 600 g Peaches
  • 1 lemon
  • 1 kg Preserving sugar 1: 1
  • 1-1 1/2 TL dried lavender flowers
25 minutes
easy
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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