Blueberry Jam
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
469
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 469 cal. | (22 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 104 g | (69 %) | ||
| Sugar added | 83 g | (332 %) | ||
| Roughage | 16.6 g | (55 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 40.5 μg | (68 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 278 mg | (7 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 10 mg | (3 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 104 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 2000 grams Blueberries
- 400 milliliters water
- 5 sprigs Lemon thyme (to taste)
- 2 Limes (juice)
- 500 grams jam sugar (3:1 ratio)
Preparation steps
1.
Rinse the blueberries, and remove the remnants of any leaves. Drain well. Add with 400 ml (approximately 14 ounces) of water to a pot and cook until the berries burst. Line a large colander with a damp dish towel, and place over the pot. Remove the blueberries, press through the kitchen towel, and discard the remains.
2.
Rinse, dry, and tie the lemon thyme together. Remove 1250 ml (approximately 1 1/4 quarts) of the juice. Squeeze the lime and add the juice. Stir the jam sugar into the juice mixture and add the lemon-thyme. Bring to a boil, and cook for 4 minutes, stirring constantly. Remove from the heat and remove the thyme.
3.
Fill the prepared jars to the brim in hot, rinsed jars. Seal tightly, and let cool.
