Stone Fruit and Squash Preserve

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Stone Fruit and Squash Preserve
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Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
45
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie45 kcal(2 %)
Protein0.2 g(0 %)
Fat0.06 g(0 %)
Carbohydrates11.45 g(8 %)
Sugar added10.06 g(40 %)
Roughage0.23 g(1 %)
Vitamin A107.74 mg(13,468 %)
Vitamin D0 μg(0 %)
Vitamin E0.16 mg(1 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.02 mg(2 %)
Niacin0.14 mg(1 %)
Vitamin B₆0.01 mg(1 %)
Folate2.28 μg(1 %)
Pantothenic acid0.05 mg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C1.55 mg(2 %)
Potassium54.03 mg(1 %)
Calcium4.97 mg(0 %)
Magnesium2.61 mg(1 %)
Iron0.15 mg(1 %)
Zinc0.06 mg(1 %)
Saturated fatty acids0.01 g
Cholesterol0 mg

Ingredients

for
1
Ingredients
1 small Pumpkin (peeled, cored and diced)
1.333 cups havled, dried Apricot
½ cup caster sugar
1 cup white wine vinegar
cup water
1 teaspoon Coriander (lightly crushed)
½ teaspoon red peppercorns (lightly crushed)
½ teaspoon salt
How healthy are the main ingredients?
ApricotPumpkinsalt

Preparation steps

1.
Place all the ingredients in a large saucepan.
2.
Bring to a simmer over a medium heat, stirring occasionally to help dissolve the sugar.
3.
Once the sugar has dissolved, reduce the heat and let the mixture gently simmer for 1 hour.
4.
Remove from the heat after an hour and allow to cool to one side.
5.
Once cool, spoon into sterilised jars and seal well.
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