Two Fruit Preserve
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
1193
calories
Calories
Nutritional values
1 jar contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,193 cal. | (57 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 289 g | (193 %) | ||
| Sugar added | 262 g | (1,048 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 439 mg | (11 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 283 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 44 ozs Pear
- 35 ozs Blackberry
- 8 ¾ cups jam sugar
- 2 lemons (juiced)
Preparation steps
1.
Wash and dry your jars then place in a roasting tin in a low oven to sterilise. Peel and core the pears, cutting away and discarding any bruised flesh. You need to end up with about 1 kg peeled and cored weight. Chop the pears into large dice. Wash the blackberries and remove any stalks or leaves.
2.
Place the pears in a large preserving pan and add the blackberries. Set the pan over a very low heat and slowly bring to a boil. Stir the mixture from time to time as it comes to the boil then turn the heat down and simmer very gently for 30 minutes.
3.
Add the sugar to the pan and bring the jam to a fast boil, stirring constantly and skimming off any scum that rises to the surface. Boil hard for 10-15 minutes or until setting point is reached - a teaspoon of the mixture dropped onto a cold plate should wrinkle when you push it with your finger.
4.
Remove the pan from the heat, add the lemon juice and set the pan aside for 10 minutes to let the jam settle. Carefully pour into the sterilised jars and cover with lids.
