Citrus Preserve
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h. 35 min.
Preparation
ready in 2 h. 55 min.
Ready in
Calories:
1947
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,947 cal. | (93 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 469 g | (313 %) | ||
| Sugar added | 438 g | (1,752 %) | ||
| Roughage | 8.6 g | (29 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 184 mg | (194 %) | ||
| Potassium | 668 mg | (17 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 469 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Cut the oranges in half and squeeze out the juice and pips. Cut away any thick white pith from the peel and finely shred the peel with a sharp knife.
2.
Roughly chop the pith and tie loosely in a piece of muslin with the orange flesh and pips.
3.
Put the shredded peel, orange and lemon juices, muslin bag and water into a large heavy-based pan. Place over a low heat and slowly bring to a boil.
4.
Reduce the heat and simmer gently for 1 1/2-2 hours, until the peel is tender.
5.
Stir in the warmed sugar until completely dissolved and then bring to a boil. Boil rapidly for about 15 minutes until setting point is reached. Skim off any scum from the surface and leave to stand for 10-20 minutes.
6.
Stir once. Pour into warm sterilised jars, cover, seal and label.
