Four Fruit Jam
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 34 min.
Ready in
Calories:
526
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 526 cal. | (25 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 119 g | (79 %) | ||
| Sugar added | 86 g | (344 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 12.5 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 616 mg | (15 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 119 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 250 grams Raspberries
- 250 grams Strawberries
- 250 grams Currants
- 250 grams Rhubarb
- 500 grams jam sugar (2:1 ratio)
- 1 organic lemon (juiced)
- 50 milliliters Crème de cassis
Preparation steps
1.
Rinse the jars and lids in hot water, then let dry on a kitchen towel.
2.
Wipe the raspberries. Rinse and trim the remaining berries, then drain well.
3.
Rinse and trim the rhubarb. Peel, then cut into 1 cm (approximately 1/2 inch) thick pieces.
4.
Place the berries in a pot, then mash with a potato masher. Add the rhubarb, jam sugar, and lemon juice. Mix well, then bring to a boil stirring often. Cook for 4 minutes, then add the creme de cassis, and stir until combined.
5.
Portion the jam into the prepared jars, seal tightly, and turn upside down to cool briefly. Turn right side up, cool completely, and store in a cool, dark place.
