Set Citrus Fruit Preserve
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
1149
calories
Calories
Nutritional values
1 kilogram contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,149 cal. | (55 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 267 g | (178 %) | ||
| Sugar added | 227 g | (908 %) | ||
| Roughage | 68.3 g | (228 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 192 mg | (202 %) | ||
| Potassium | 955 mg | (24 %) | ||
| Calcium | 700 mg | (70 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 261 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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.
