Apricot Jelly

from »Flora« by  Nils Henkel

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Ingredients

500 g Boiron apricot puree

100 g apricot stock

4.5g  Agar

1g  Gellan

20 grams of lemon juice

 

Preparation

Mix the apricot puree with the apricot stock, Agar and Gellan, bring to the boil. Pour through a sieve into a deep container and leave to cool. Then mix in the blender with the lemon juice until smooth and fill into a squeeze bottle.