Apple Potato Jam
Healthy, because
Even smarter
Nutritional values
Potatoes are a good vegetable source of protein. We need this nutrient to maintain our muscle mass and to build up cells and messenger substances. Potatoes and apples also contain fibre, which is good for our digestion.
You've only ever eaten potatoes at the bottom of your tongue? This is now a thing of the past, because the potato jam convinces with a delicious combination with apples. Use the spread as a breakfast highlight on your bread or roll.
(Percentage of daily recommendation)
| Calorie | 662 cal. | (32 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 155 g | (103 %) | ||
| Sugar added | 120 g | (480 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 6.4 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 539 mg | (13 %) | ||
| Calcium | 21 mg | (2 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 142 g |
Ingredients
- Ingredients
- 400 grams sour Apple
- 400 grams starchy potatoes
- 1 lemon
- 1 Vanilla bean
- ½ l Apple juice
- 600 grams jam sugar (2: 1)
- 20 milliliters Rum (or rum extract)
Preparation steps
Peel the apples, remove the core, and grate the fruit. Peel the potatoes and grate as well. Squeeze the lemon and mix with the apples and shredded potatoes in a pot. Add the vanilla beans and apple juice. Bring to a boil while stirring. Let simmer for about 5 minutes. Add the sugar and the rum (or rum extract). Cook for about 4 minutes while stirring until it gels.
Remove the vanilla bean and transfer the jam into clean jars and seal. Let stand for 10 minutes to fully seal. Let completely cool and serve as desired.
Tip: To preserve the jam/sauce for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
