Citrus Fruit Marmalade
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 40 min.
Preparation
Calories:
1550
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,550 cal. | (74 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 372 g | (248 %) | ||
| Sugar added | 329 g | (1,316 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 12.6 μg | (21 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 130 mg | (137 %) | ||
| Potassium | 651 mg | (16 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 372 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 3 ½ cups Mandarin orange
- lemon juice (from 1 lemon)
- 2 ¾ cups jam sugar
Preparation steps
1.
Halve the mandarins and squeeze the juice. Scrape out the pips and flesh of the mandarins and put them in a pan with about 300 ml water. Bring to a boil and simmer for half an hour, adding more water if necessary.
2.
Flatten the mandarin skins, put in a pan with 500 ml water, cover and simmer gently for about 2 hours. Drain the skins, reserving the liquid, and cut them into strips.
3.
Sieve the pip liquid into a heavy pan, add the skin liquid and the sugar and stir over a gentle heat until the sugar has dissolved. Add the chopped skins, the mandarin juice and lemon juice and cook over a medium heat for about 20 minutes.
4.
Allow to cool for 10 minutes then pour into sterilised jars and seal.
