Spicy Stone Fruit Preserve

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Spicy Stone Fruit Preserve
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
61
calories
Calories

Nutritional values

1 kilogram contains
(Percentage of daily recommendation)
Calorie61 kcal(3 %)
Protein0.12 g(0 %)
Fat0 g(0 %)
Carbohydrates15.42 g(10 %)
Sugar added12.07 g(48 %)
Roughage0.46 g(2 %)
Vitamin A1.66 mg(208 %)
Vitamin D0 μg(0 %)
Vitamin E0 mg(0 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.01 mg(0 %)
Vitamin B₆0 mg(0 %)
Folate0.1 μg(0 %)
Pantothenic acid0 mg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C1.44 mg(2 %)
Potassium2.36 mg(0 %)
Calcium5.25 mg(1 %)
Magnesium0.28 mg(0 %)
Iron0.13 mg(1 %)
Zinc0 mg(0 %)
Saturated fatty acids0 g
Cholesterol0 mg

Ingredients

for
2
Ingredients
16 ounces ready-to-eat Dried apricot
1 red chile pepper (thinly sliced)
1.7 liters water
6 cups sugar
4 tablespoons lemon juice
How healthy are the main ingredients?
sugar
Product recommendation
For a milder flavour, remove and discard the seeds from the chillies.
Preparation

Kitchen utensils

1 Tablespoon, 1 Measuring cups, 1 Small pot, 1 Wooden spoon, 1 Cutting board, 1 Small knife, 1 deep bowl, 1 Citrus juicer, 1 Immersion blender, 1 Ice cream machine, 1 Teaspoon, 1 Fine-mesh sieve, 1 Bowl, 1 ice cream scoop

Preparation steps

1.
Put the apricots, chillies and water into a large pan and bring to a boil. Reduce the heat and cook gently until the apricots and chillies are tender. Remove the chillies and set aside.
2.
Add the sugar and lemon juice to the pan and stir over a low heat until the sugar has dissolved.
3.
Bring to a boil and add the reserved chillies. Boil rapidly until setting point is reached. Remove from the heat and allow to cool until slightly thickened.
4.
Stir once and spoon into hot sterlilised jars. Cover, seal and label.