Plum Jam
Plums have a slightly more acidic taste than plums, they are dotted with plenty of B vitamins. We need these for a strong nervous system and a healthy metabolism. They also provide flavonoids that protect our cells from free radicals.
You can prepare the jam with plums, partly or completely with plums, mirabelle plums or reindeer cloves. The fruit spread will keep for at least two weeks in the refrigerator.
(Percentage of daily recommendation)
| Calorie | 750 cal. | (36 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 181 g | (121 %) | ||
| Sugar added | 166 g | (664 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 420 mg | (11 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 181 g |
Preparation steps
Remove the stones from the plums and quarter lengthwise. Mix with the lemon juice and jam sugar in a saucepan. Thoroughly combine and set aside for at least 1 hour. Bring to a boil, stirring constantly, and cook for 4 minutes.
Fill the prepared glasses to the brim with the jam. Seal tightly, then turn upside down for 10 minutes. Turn right side up, and cool completely.