Orange and Pumpkin Jam
Healthy, because
Even smarter
Nutritional values
Plenty of vitamin A from the Hokkaido pumpkin supports good vision and ensures beautiful skin. The plant dyes from the pumpkin provide cell protection and the potassium it contains supports kidney activity.
What is essential for a good fruit spread? That's right, you need good bread! And to match the pumpkin season we recommend our spelt and oat bread with pumpkin to go with the pumpkin jam.
(Percentage of daily recommendation)
| Calorie | 963 cal. | (46 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 229 g | (153 %) | ||
| Sugar added | 200 g | (800 %) | ||
| Roughage | 9.6 g | (32 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 10 μg | (17 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 133 mg | (140 %) | ||
| Potassium | 1,006 mg | (25 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 227 g |
Ingredients
- Ingredients
- 1 kilogram Hokkaido pumpkin
- 6 untreated Oranges
- ½ tsp Ground cinnamon
- 1 kilogram jam sugar (1:1)
Preparation steps
Rinse pumpkin, cut in half, remove seeds and cut flesh into cubes. Rinse oranges in hot water, peel 2 oranges, cut peel into thin strips and squeeze the juice from oranges.
Mix orange juice with 100 ml (approximately3 1/2 ounces) of water and pumpkin cubes in a pan and bring to a boil. Cook over medium heat until pumpkin cubes are soft. Pour through a fine sieve into a new pot.
Add orange peel, cinnamon and sugar to the pot. Bring to a boil and cook for 4 minutes until bubbly. Pour into prepared jars. Tip: To preserve the jam/sauce for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/. Store in a cool, dark place.
