Jars of Seasonal Preserve

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Jars of Seasonal Preserve
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Health Score:
54 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h. 10 min.
Preparation
ready in 14 h. 10 min.
Ready in
Calories:
627
calories
Calories

Nutritional values

1 kilogram contains
(Percentage of daily recommendation)
Calorie627 cal.(30 %)
Protein3 g(3 %)
Fat0 g(0 %)
Carbohydrates148 g(99 %)
Sugar added5 g(20 %)
Roughage20 g(67 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E4.9 mg(41 %)
Vitamin K59.6 μg(99 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.5 mg(29 %)
Vitamin B₆0.4 mg(29 %)
Folate50 μg(17 %)
Pantothenic acid1 mg(17 %)
Biotin49.7 μg(110 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C119 mg(125 %)
Potassium1,183 mg(30 %)
Calcium50 mg(5 %)
Magnesium50 mg(17 %)
Iron2.5 mg(17 %)
Iodine8 μg(4 %)
Zinc0.4 mg(5 %)
Saturated fatty acids0.2 g
Uric acid139 mg
Cholesterol0 mg
Complete sugar136 g

Ingredients

for
2
Ingredients
71 ozs Crab Apple (cut into quarters)
1 ⅕ liters water
sugar (see recipe)
How healthy are the main ingredients?
Applesugar
Preparation

Kitchen utensils

1 Baking sheet, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Non-stick pan mit Deckel, 1 Slotted spatula, 1 Tablespoon, 1 Paper towel, 1 Plate, 1 Parchment paper

Preparation steps

1.
Put the crab apples (there’s no need to peel or core them) into a large heavy-based pan with the water and cloves if using.
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 450g| 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