Stone Fruit Preserve
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 13 h.
Ready in
Calories:
842
calories
Calories
Nutritional values
1 jar contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 842 cal. | (40 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 201 g | (134 %) | ||
| Sugar added | 180 g | (720 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 729 mg | (18 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 199 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 10 cups ripe Apricot
- 3 cups superfine caster sugar
- 1 Vanilla bean (split)
- 1 lemon (juiced)
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.
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