Beet Preserve
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 50 min.
Preparation
Calories:
92
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 92 cal. | (4 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin K | 3.8 μg | (6 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.3 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 306 mg | (8 %) | ||
| Calcium | 13 mg | (1 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Cook the beetroot in a pan of boiling water until tender when a skewer is inserted – about 1 hour.
2.
Remove the skins – wearing kitchen gloves – then chop the beetroot not too finely as you want some texture to the jam.
3.
Place in a pan with the sugar, 100 ml water and cumin and cook slowly until the jam is set – about 30 minutes. Spoon a little onto a chilled plate. If it wrinkles when you push it with your finger, it’s set. If not, cook for 3 minutes, then repeat the test. Continue until the jam is set. You may need to add a little water to stop it sticking.
4.
Once set spoon into sterilised jars and keep in the refrigerator.
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