Papaya Orange Marmalade
Papaya Orange Marmalade - This golden yellow fruit spread is sure to put you in a good mood at breakfast
Healthy, because
Even smarter
Nutritional values
Oranges and papayas provide vitamin C, which stimulates our immune system and strengthens our connective tissue. Our body also needs this water-soluble vitamin to produce norepinephrine - the hormone that draws fat from the storage cells.
When buying papayas, look for yellowish copies that yield slightly at the touch of a finger: Then you can be sure that the fruit is ripe and sweet
(Percentage of daily recommendation)
| Calorie | 639 cal. | (30 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 152 g | (101 %) | ||
| Sugar added | 126 g | (504 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 229 mg | (241 %) | ||
| Potassium | 631 mg | (16 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 152 g |
Kitchen utensils
Preparation steps
Peel papaya, halve and remove the seeds.
Cut papaya into small cubes.
Peel the oranges, removing the bitter white pith.
Cut between membranes to remove orange segments and combine with papaya cubes. Squeeze juice from membranes into papaya mixture. (You should have approximately 3 pounds fruit.)
Add jelling sugar to fruit. Mix thoroughly and let stand for about 2 hours.
Place papaya mixture in a pot and bring to a boil, stirring constantly, then continue to cook for 4 minutes.
Ladle into jars, cover with lids and refrigerate for up to 2 weeks.
Tip: To preserve for longer, process the jars according to manufacturer's instructions
