Apricot jam produced according to an ancient and simple recipe by the Trappist nuns in the Monastery of Vitorchiano.
Ingredients
Apricots, sugar, lemon juice. Fruit used: 83 g per 100 g of finished product.
Apricot jam produced according to an ancient and simple recipe by the Trappist nuns in the Monastery of Vitorchiano.
Apricots, sugar, lemon juice. Fruit used: 83 g per 100 g of finished product.