Tropical Fruit Preserve
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
1267
calories
Calories
Nutritional values
1 jar contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,267 cal. | (60 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 302 g | (201 %) | ||
| Sugar added | 259 g | (1,036 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 1.5 μg | (3 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 8.1 mg | (135 %) | ||
| Biotin | 20.3 μg | (45 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 591 mg | (15 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 302 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 1 Cantaloupe (peeled and flesh diced)
- 2 cups granulated sugar
- 2 cups cold water
- 1 Lime (juiced)
- 2 Vanilla bean (split in half with seeds scraped out)
- 1 tsp whole cloves
Preparation steps
1.
Place the sugar, water, lime juice, vanilla pods and cloves in a large stainless steel saucepan.
2.
Cook over a moderate heat, stirring occasionally, until a syrup forms. Add the melon and stir well.
3.
Cook for 10 minutes until the melon is soft enough to mash. Remove the melon using a slotted spoon and transfer to a food processor.
4.
Puree until smooth then whisk back into the syrup.
5.
Preheat the oven to 170°C (150°C fan) | 325F | gas 3. Place a 1 lb jam jar in the oven and sterilise for 10 minutes.
6.
Remove from the oven and place on a heatproof surface.
7.
Pour the jam into the jar and cover the top with a waxed disc. Seal immediately and let the jam cool to room temperature before serving or storing.
breakfast seasonal
