Set Citrus Fruit Preserve

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Set Citrus Fruit Preserve
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
34
calories
Calories

Nutritional values

1 kilogram contains
(Percentage of daily recommendation)
Calorie34 kcal(2 %)
Protein0.06 g(0 %)
Fat0.01 g(0 %)
Carbohydrates8.74 g(6 %)
Sugar added7.04 g(28 %)
Roughage0.24 g(1 %)
Vitamin A1.18 mg(148 %)
Vitamin D0 μg(0 %)
Vitamin E0.01 mg(0 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.02 mg(0 %)
Vitamin B₆0 mg(0 %)
Folate1.58 μg(1 %)
Pantothenic acid0.01 mg(0 %)
Biotin0.05 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C2.99 mg(3 %)
Potassium9.7 mg(0 %)
Calcium2.47 mg(0 %)
Magnesium0.57 mg(0 %)
Iron0.04 mg(0 %)
Zinc0.01 mg(0 %)
Saturated fatty acids0 g
Cholesterol0 mg

Ingredients

for
3
Ingredients
6 Oranges
1 lemon (juice)
2 cups water
5 ¼ cups sugar
1 cup liquid Pectin
How healthy are the main ingredients?
sugarOrangelemon
Preparation

Kitchen utensils

2 Bowls, 1 Cutting board, 1 Small knife, 1 evtl. Peeler, 1 deep bowl, 1 Immersion blender, 1 evtl. Fine-mesh sieve, 1 Kitchen scale, 1 Tablespoon, 1 Small pot, 1 Wooden spoon, 1 Measuring cups, 1 Hand mixer, 1 langer Wooden skewer, 1 Teaspoon, 1 hohe Bowl, 1 Rubber spatula, 1 großer Whisk

Preparation steps

1.
Squeeze the juice from 4 oranges and put into a measuring jug with the lemon juice. If it is less than 450 ml|2 cups, squeeze the juice from one of the remaining oranges and make up to the required amount. Thinly slice the remaining orange(s)
2.
Put the orange peel from the squeezed oranges into a pan with the water and bring to a boil. Cover and simmer for 10 minutes. Remove the orange peel and pour the liquid into a measuring jug. If it is more than 150ml|2/3 cup, return to the pan and boil rapidly until reduced to this amount.
3.
Return the liquid to the pan and add the sugar and orange slices. Stir over a low heat until the sugar has dissolved, then increase the heat and boil rapidly for 2 minutes. Remove from the heat and stir in the pectin.
4.
Bring to a boil and boil for 30 seconds. Skim off any scum.
5.
Pour into hot sterilised jars, cover, seal and label.