Spicy Stone Fruit Preserve
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
1835
calories
Calories
Nutritional values
1 kilogram contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,835 cal. | (87 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 440 g | (293 %) | ||
| Sugar added | 389 g | (1,556 %) | ||
| Roughage | 18.5 g | (62 %) |
more nutritional values
| Vitamin A | 6 mg | (750 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 18.8 μg | (31 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 7 μg | (2 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,469 mg | (37 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 435 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 16 ozs ready-to-eat Dried apricot
- 1 red chili pepper (thinly sliced)
- 1.7 liters water
- 6 cups sugar
- 4 Tbsps 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.
