Quick and Easy Citrus Preserve
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
2604
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,604 cal. | (124 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 614 g | (409 %) | ||
| Sugar added | 551 g | (2,204 %) | ||
| Roughage | 137.5 g | (458 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 281 mg | (296 %) | ||
| Potassium | 1,570 mg | (39 %) | ||
| Calcium | 1,373 mg | (137 %) | ||
| Magnesium | 182 mg | (61 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 601 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 3 Oranges
- 2 Tbsps lemon juice
- 4 ¼ cups sugar
- ¾ cup water
- 6 ozs fruit Pectin
Preparation
Kitchen utensils
1 Pot, 1 Skillet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Whisk, 1 Slotted spatula, 1 Salad spinner, 1 Sieve
Preparation steps
1.
Peel the oranges, discarding the white pith and cut the peel into thin slivers or chop finely.
2.
Finely chop the fruit, reserving any juice. Mix with the slivered peel and lemon juice.
3.
Measure 580 ml|2-1/3 cups of the fruit mixture into a large bowl. Add water if necessary. Stir in the sugar and leave to stand for 10 minutes, stirring occasionally.
4.
Mix together the water and pectin in a pan. Bring to a boil, stirring constantly. Boil, stirring, for 1 minute.
5.
Stir into the orange mixture and stir until the sugar is dissolved.
6.
Spoon into warm sterilised jars, cover, seal and label. Stand at room temperature for 24 hours before eating. Store in the refrigerator.
