Fruit Preserve Instructions

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Fruit Preserve Instructions
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Health Score:
Health Score
3,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
43
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie43 kcal(2 %)
Protein0.1 g(0 %)
Fat0.04 g(0 %)
Carbohydrates11.11 g(7 %)
Sugar added10.06 g(40 %)
Roughage0.28 g(1 %)
Vitamin A0.15 mg(19 %)
Vitamin D0 μg(0 %)
Vitamin E0.04 mg(0 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.06 mg(1 %)
Vitamin B₆0.01 mg(1 %)
Folate2.96 μg(1 %)
Pantothenic acid0.02 mg(0 %)
Biotin0.14 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C7.69 mg(8 %)
Potassium19.09 mg(0 %)
Calcium2.36 mg(0 %)
Magnesium1.6 mg(1 %)
Iron0.06 mg(0 %)
Iodine1.11 μg(1 %)
Zinc0.02 mg(0 %)
Saturated fatty acids0 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
700
Ingredients
3 cups
1 ¾ cups
½
lemon (juice)
How healthy are the main ingredients?
Strawberrylemon
Product recommendation
To sterilise jars: wash the jars in hot soapy water, rinse well and put in a low oven to dry and become warm.

Preparation steps

1.
Hull the strawberries
2.
Cut into quarters if large, or halves if small.
3.
using a stick blender, crush the strawberries to a puree
4.
Squeeze the juice from the lemon.
5.
Tip the strawberry puree into a large heavy-based pan.
6.
Add the lemon juice and stir to combine.
7.
Add the sugar.
8.
Heat very gently, stirring from time to time, until the sugar has dissolved.
9.
Increase the heat and bring to a boil. Skim off any scum that rises to the surface.
10.
Boil rapidly without stirring for 8-15 minutes. Test to see if setting point has been reached. If not boil for a little longer. To tell when setting point has been reached, remove the pan from the heat and put a little jam on a chilled saucer. As it cools, the jam will begin to set and will wrinkle slightly when you draw your finger through it. If using a sugar thermometer it will read 105°C|220F.
11.
Pour into warm sterilised jars and cover the surface of the jam with waxed circles. Wipe the outside of the filled jars.
12.
Seal tightly with lids or transparent covers and elastic bands. This must be done while the jam is hot not warm, to prevent mould forming. Seal tightly.