Apricot and Chocolate Jam

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

75 g white chocolate
250 g Apricots
200 g Gelier Zucker (Gelier Spell)

Directions

1
Finely chop the chocolate. Wash apricots, dab dry, halve, stone and cut into large cubes. Puree the jellied sugar and apricots with a chopping stick for about 45 seconds. Fold in chocolate. Pour into 2 glasses and close. This Blitz jam can be kept for 14 days

Nutrition Facts

KCAL
650 kcal

CARBS
128 g

FATS
12 g

PROTEINS
4 g

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