Marron Preserve
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
2873
calories
Calories
Nutritional values
1 jar contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,873 cal. | (137 %) | ||
| Protein | 74 g | (76 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 542 g | (361 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 78.5 g | (262 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 11.6 μg | (19 %) | ||
| Vitamin B₁ | 2.3 mg | (230 %) | ||
| Vitamin B₂ | 3 mg | (273 %) | ||
| Niacin | 25 mg | (208 %) | ||
| Vitamin B₆ | 3.3 mg | (236 %) | ||
| Folate | 673 μg | (224 %) | ||
| Pantothenic acid | 5.9 mg | (98 %) | ||
| Biotin | 38.1 μg | (85 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 222 mg | (234 %) | ||
| Potassium | 7,179 mg | (179 %) | ||
| Calcium | 1,069 mg | (107 %) | ||
| Magnesium | 526 mg | (175 %) | ||
| Iron | 15.9 mg | (106 %) | ||
| Iodine | 87 μg | (44 %) | ||
| Zinc | 9 mg | (113 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 1 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 153 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 ⅓ cups Whole milk
- 3 cups cooked Chestnuts (finely chopped)
- ½ cup sweetened Chestnut puree
- 1 tsp vanilla extract
Preparation steps
1.
Preheat the oven to 170°C (150°C fan) | 325F | gas 3. Place one 1 lb jam jar in the oven with its lid to sterilise for 10 minutes.
2.
Place the cooked chestnuts in a saucepan and cover with the milk and vanilla extract. Simmer for 10 minutes, then drain and transfer the chestnuts to a food processor.
3.
Add the chestnut puree and some of the poaching milk and pulse the mixture until it comes together to form a smooth jam. Add a little more milk if you need to loosen the jam.
4.
Remove the jar from the oven and fill with the jam. Seal well and let it cool to room temperature before serving with sprigs of mint and slices of baguette.
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