Garden Fruit Preserve
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h. 15 min.
Preparation
ready in 14 h. 15 min.
Ready in
Calories:
628
calories
Calories
Nutritional values
1 kilogram contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 628 cal. | (30 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 148 g | (99 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 20.1 g | (67 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 59.8 μg | (100 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 49.8 μg | (111 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 124 mg | (131 %) | ||
| Potassium | 1,190 mg | (30 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 139 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 136 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 71 ozs Crab Apple (cut into quarters)
- 1 red chili pepper (finely chopped)
- 1 ⅕ liters water
- sugar (see recipe)
Preparation
Kitchen utensils
1 Tablespoon, 1 Teaspoon, 1 Small bowl, 1 Cutting board, 1 Small knife, 1 Brush, 1 Baking sheet, 1 Parchment paper, 1 Peeler, 1 Measuring cups, 1 Pot mit Deckel, 1 Wooden spoon
Preparation steps
1.
Put the crab apples (there’s no need to peel or core them) into a large heavy-based pan with the chillies and water.
2.
Place over a low heat and slowly bring to a boil. Reduce the heat and simmer gently for about 1 1/2 hours until the fruit is soft and pulpy.
3.
Ladle the fruit and juices into a scalded jelly bag. Strain the juice through the jelly bag overnight into a bowl. Do not squeeze the bag or the jelly will be cloudy.
4.
Measure the juice into a large heavy-based pan and to every 600 ml| 20 fl oz juice allow 450 g| 1lb sugar.
5.
Heat the juice and sugar in the pan and stir over a low heat until the sugar has dissolved completely. Bring to a boil and boil rapidly for about 10-20 minutes until setting point is reached.
6.
Pour into warm sterilised jars, cover, seal and label
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