Cranberry and Apple Jam
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
5 min.
Preparation
ready in 35 min.
Ready in
Calories:
342
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 342 cal. | (16 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 329 mg | (8 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 73 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 cups fresh, local Cranberry
- 1 large Orange (sliced)
- 1 cup Cranberry juice
- ½ cup Apple jelly
- 2 sticks cinnamon
- 2 pcs Star anise
- 5 whole cloves
- 1 pinch ground Nutmeg
- 2 cups water
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Small knife, 1 Citrus juicer, 1 Sieve, 1 großer Pot, 1 Wooden spoon, 1 Tablespoon, 1 große Non-stick pan, 1 Measuring cups, 1 Mandoline
Preparation steps
1.
Put all the ingredients in a large pot and slowly simmer on medium heat until all liquid is evaporated, about 30 minutes. Remove orange slices and spices.
2.
While still hot, divide preserves among four 8 oz. sterilized preserving jars, leaving 1/4 inch room at the top. Using a clean cloth, wipe the tops of jars clean and fasten lids. Use a canner (following specific canner’s instructions) to seal the jars. Cool and store at room temperature.
