31. March 2013


Now, at Easter, the selfmade Clementine-Aperol-Jelly is almost empty. I made it at Christmas time last year and it turns out to be delicious, beautiful orange-colored and it was really easy to make. I recommend this or this recipe. I took freshly pressed juice from clementines, Aperol, a vanilla bean and preserving sugar. The jelly became quite liquid in the end but it is the perfect companion for cakes – here a Gugelhupf. And also a great present!


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Habe gerade über dawanda deine Arbeiten entdeckt — und mich sofort in sie verguckt.


Hallo M i MA! Lieben Dank für die Blumen! 🙂