Sour Cherry Jam
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
633
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 633 cal. | (30 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 147 g | (98 %) | ||
| Sugar added | 126 g | (504 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 323 mg | (8 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 146 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 kilogram Sour cherry
- 1 kilogram jam sugar
- 1 organic Orange
- 3 Oranges
- 1 lemon (juiced)
- 3 sprigs thyme
- 4 centiliters Orange liqueur
Preparation steps
1.
Rinse the cherries, remove the stones and stems, and cut in half. Add the cherries and the sugar to a pot, mix well, and let rest for 1 hour.
2.
Rinse the orange under hot water and dry. Finely grate the zest. Peel all the oranges thoroughly, making sure to remove the bitter white pith. Remove the whole fruit segments. Squeeze the juice from the remaining pulp. Rinse and dry the thyme, then remove the leaves.
3.
Coarsely mash the cherry mixture with a potato masher. Bring the cherry mixture, the orage segments, orange zest, orange juice, and lemon juice to a boil stirring constantly. Cook for 5 minutes, until the jam begins to thicken. Mix in the jam, stir to combine, and pour into the prepared jars. Seal tightly and cool completely.
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