Carrot and Citrus Marmalade
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
314
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 314 cal. | (15 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 50 g | (200 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 9.3 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 484 mg | (12 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 69 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation steps
1.
Rinse lemon in hot water, wipe dry and peel thinly with a sharp knife. Cut peel into fine strips. Squeeze lemon, oranges and grapefruit. Peel carrots and grate coarsely.
2.
Mix together carrots with juice and jam sugar in a large pot, bring to a boil and cook for about 4 minutes until bubbly. Boil until jam reaches its setting point, and if necessary, continue cooking a few more minutes. Stir in the vermouth, pour the hot jam into prepared jars immediately and seal tightly.
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/.
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