Two Fruit Jam

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Two Fruit Jam
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
147
calories
Calories

Nutritional values

1 jar contains
(Percentage of daily recommendation)
Calorie147 kcal(7 %)
Protein0.17 g(0 %)
Fat0.63 g(1 %)
Carbohydrates36.78 g(25 %)
Sugar added32.69 g(131 %)
Roughage0.8 g(3 %)
Vitamin A16.74 mg(2,093 %)
Vitamin D0 μg(0 %)
Vitamin E0.1 mg(1 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.01 mg(1 %)
Niacin0.09 mg(1 %)
Vitamin B₆0.01 mg(1 %)
Folate2.1 μg(1 %)
Pantothenic acid0.03 mg(1 %)
Biotin0.04 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C1.54 mg(2 %)
Potassium41.68 mg(1 %)
Calcium3.25 mg(0 %)
Magnesium2.15 mg(1 %)
Iron0.08 mg(1 %)
Zinc0.04 mg(1 %)
Saturated fatty acids0.36 g
Cholesterol1.53 mg
Author of this recipe:
How healthy are the main ingredients?
ApricotPear

Ingredients

for
2
Ingredients
3.333 cups
fresh Apricot (stoned and roughly chopped)
3 cups
rocha Pear (cored and roughly chopped)
3 ¼ cups
granulated sugar
1 tablespoon

Preparation steps

1.
Combine the apricot, pear and sugar in a large mixing bowl. Toss well and cover with a tea towel before leaving overnight.
2.
The next day, place a couple of saucers in the freezer; they will be needed for testing the jam's setting point.
3.
Preheat the oven to 170°C (150°C fan) | 325F | gas 3. Place two 1 lb jam jars in the oven to sterilise with their lids.
4.
Place the fruit and sugar mixture in a large stainless steel saucepan and cook over a high heat for 15 minutes, stirring occasionally.
5.
Remove the saucepan from the heat and spoon a teaspoon of the hot jam onto the cold saucers from the freezer; when the jam has cooled, prod it to see if a skin has formed. If it has, the jam is ready. If not, continue boiling for a few more minutes before testing again.
6.
Once the jam is ready to set, add the butter and stir well until dissolved into the jam; skim off any scum on top and discard.
7.
Spoon the hot jam into the sterilised jars, then cover with a waxed disc and seal well. Let the jam cool to room temperature before using or storing.