Floral Set Compote
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h. 20 min.
Preparation
ready in 14 h. 20 min.
Ready in
Calories:
3335
calories
Calories
Nutritional values
1 kilogram contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,335 cal. | (159 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 794 g | (529 %) | ||
| Sugar added | 778 g | (3,112 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 243 mg | (256 %) | ||
| Potassium | 836 mg | (21 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 793 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 16 ozs unwaxed lemons
- 8 cups water
- 4 heads Elderflower
- 6 cups sugar
- 4 Tbsps lemon juice
Preparation
Kitchen utensils
1 große Bowl, 1 Teaspoon, 1 Tablespoon, 1 Measuring cups, 1 Hand mixer mit Knethaken, 1 Small bowl, 1 Rolling pin, 1 Parchment paper, 1 Baking sheet, 1 Cutting board, 1 Large knife, 1 Salad spinner
Preparation steps
1.
Coarsely grate the rind from 2 lemons. Cut the lemons in half and squeeze out the juice. Set the juice aside in the refrigerator.
2.
Chop the peel (with the pith). Remove the pips. Put the peel and pips into a muslin bag and put into a large pan. Add the grated rind to the pan with the water. Cover and soak overnight.
3.
Heat the water, peel, pips, grated rind and 2 heads elderflowers and bring to a boil. Reduce the heat and simmer gently for 1 1/2 hours.
4.
Strain the liquid into a large heavy-based pan. Discard the muslin bag of peel and pips and the elderflowers.
5.
Add the sugar, reserved lemon juice and the 4 tablespoons lemon juice and remaining elderflower heads to the pan and stir over a low heat until the sugar has dissolved. Bring to a boil and boil rapidly until setting point is reached. you can discard the elderflowers if you wish- or keep them in the jelly.
6.
Pour into hot sterilised jars, cover, seal and label.
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