Stone Fruit Preserve

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Stone Fruit Preserve
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 13 h.
Ready in
Calories:
64
calories
Calories

Nutritional values

1 jar contains
(Percentage of daily recommendation)
Calorie64 kcal(3 %)
Protein0.15 g(0 %)
Fat0.05 g(0 %)
Carbohydrates16.3 g(11 %)
Sugar added15.09 g(60 %)
Roughage0.26 g(1 %)
Vitamin A16.86 mg(2,108 %)
Vitamin D0 μg(0 %)
Vitamin E0.08 mg(1 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.01 mg(1 %)
Niacin0.07 mg(1 %)
Vitamin B₆0 mg(0 %)
Folate0.79 μg(0 %)
Pantothenic acid0.02 mg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C1.63 mg(2 %)
Potassium22.96 mg(1 %)
Calcium2.4 mg(0 %)
Magnesium0.87 mg(0 %)
Iron0.05 mg(0 %)
Zinc0.02 mg(0 %)
Saturated fatty acids0 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
10 cups ripe Apricot
3 cups superfine caster sugar
1 Vanilla bean (split)
1 lemon (juiced)
How healthy are the main ingredients?
Apricotlemon

Preparation steps

1.
Halve the fruit, stone and reserve about a third of the stones.
2.
Add to a pan with the sugar – you may not need all of it, depending on how sweet the apricots are. Stir in the vanilla pod, seeds and lemon juice and leave overnight to macerate.
3.
Wrap the stones in a tea towel and bash with a hammer to crack and remove the inner kernels.
4.
Blanch them in boiling water for 1 minute, plunge into iced water, then remove the skins. Halve and add to the apricots.
5.
Place the pan over a low heat and stir until the sugar has dissolved. Increase the heat and boil for about 20 minutes until the mixture has thickened. This is a softer set jam so it’s not necessary to get a ‘set’.
6.
Leave to cool for 20 minutes, then spoon into sterilised jars, removing the actual vanilla pod. Cover and seal, leave to cool then store in the refrigerator.