Golden Stone Fruit Preserve
(0 votes)
(0 votes)
Health Score:
42 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
1915
calories
Calories
Nutritional values
1 kilogram contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,915 cal. | (91 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 458 g | (305 %) | ||
| Sugar added | 389 g | (1,556 %) | ||
| Roughage | 17.9 g | (60 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 0.8 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,880 mg | (47 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 156 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 458 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 6 ½ cups Plum (stoned and halved)
- 1 cup water
- 3 ¼ cups superfine caster sugar
How healthy are the main ingredients?
PlumPreparation steps
1.
Discard any stalks and leaves from the fruit and place in a pan over a low heat. Simmer with the water until just tender. Do not stir, just shake the pan as the fruit collapses.
2.
Add the sugar, stirring very gently so as not to crush the fruit and leave for 15 minutes until the sugar has dissolved completely.
3.
When the sugar has completely dissolved, increase the heat and when bubbling, cook for 10 minutes then remove from the heat.
4.
Spoon a little onto a plate. If it wrinkles when you push it with your finger, it’s set. If not, cook for 5 minutes, then repeat the test. Continue until the jam is set.
5.
Allow the jam to settle off the heat for 15 minutes before pouring into sterilised jars. Seal immediately with waxed lids and tie on the lids.
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