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Apricot Jam
(2 votes)
Health Score:
62 / 100
Difficulty:
easy
Preparation:
45 min.
Preparation
Calories:
517
calories
Calories
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1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 121 g | (81 %) | ||
| Sugar added | 100 g | (400 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 7.2 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 715 mg | (18 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 119 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Preparation steps
1.
Rinse the apricots and blanch in boiling water. Remove from the water, cut in half, and remove the stones. Puree half of the apricots with the lemon juice, and finely dice the remaining half. Mix the puree, diced apricots, and jam sugar in a pot.
2.
Cover the mixture and let infuse overnight.
3.
Bring to a boil over high heat. Cook for 4 minutes, then fill the prepared jars to the brim with the jam. Seal tightly and cool completely.
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