Herbal Citrus Preserve
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h. 20 min.
Preparation
ready in 14 h. 20 min.
Ready in
Calories:
3371
calories
Calories
Nutritional values
1 kilogram contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,371 cal. | (161 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 818 g | (545 %) | ||
| Sugar added | 778 g | (3,112 %) | ||
| Roughage | 10.2 g | (34 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 220 mg | (232 %) | ||
| Potassium | 822 mg | (21 %) | ||
| Calcium | 222 mg | (22 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 817 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 16 ozs Oranges
- 8 cups water
- 6 cups sugar
- 4 Tbsps lemon juice
- 2 Tbsps thyme
Preparation
Kitchen utensils
1 Small pot, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Box grater, 1 Salad spinner, 1 Egg piercer, 1 Slotted spoon
Preparation steps
1.
Cut the oranges in half and squeeze out the juice. Set aside in the refrigerator.
2.
Chop the peel (with the pith). Remove the pips. Put the peel and pips into a pan with the water. Cover and soak overnight.
3.
Heat the water, peel and pips 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 peel and pips.
5.
Add the sugar, orange and lemon juices and thyme 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.
6.
Pour into hot sterilised jars, cover, seal and label.
