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Recipe of: © Monsieur Cuisine

Apricot Jam with Rosemary and Lime

6 glasses
Ready in: 0:28 h
Preparation time: 15 min.
Created on: 01.06.2017
Last changes: 01.06.2017

6 X 230 ML JARS

  • 1 kg apricots
  • Juice of two limes
  • ½ tsp dried rosemary
  • 500 g preserving sugar (2:1)


Per glass:

  • calorific value
    1771 kj / 423 kcal
  • protein: 2 g
  • carbohydrates: 102 g
  • fat: 0 g
Preparation time
15 min.
Ready in
0:28 h
  1. Cut crosswise slits into the tops of the apricots, pour boiling water over them, remove the skins, cut in half, remove the stones and cut into pieces about 4 cm in size. Place the apricot pieces in the mixing bowl and purée for 30 seconds/speed setting 10. Squeeze the limes. Add the lime juice, rosemary and preserving sugar to the apricots and mix for 10 seconds/speed setting 6.
  2. Bring everything to the boil for 13 minutes/100 °C/speed setting 2.
  3. Test the jam for setting and then pour into sterilised jars. Seal the jars immediately and stand them upside down for 5 minutes.


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