Pumpkin Jam
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
642
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 642 cal. | (31 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 150 g | (100 %) | ||
| Sugar added | 125 g | (500 %) | ||
| Roughage | 9.5 g | (32 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 18.8 μg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 150 μg | (50 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 1,310 mg | (33 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 182 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 147 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ½ kilograms Pumpkin
- 500 grams jam sugar (2:1 ratio)
- 1 pc fresh ginger
- 1 lemon
- 1 Orange
- 100 milliliters Apple juice
- 1 packet Citric acid
Preparation steps
1.
Peel the pumpkin and thinly slice the pulp. You should have 1 kg (approximately 35 ounces) of pumpkin. Peel and finely dice the ginger. Halve the lemon and the orange, then squeeze the juice.
2.
Add the fruit juices, ginger, and pumpkin to a pot. Bring to a boil, stirring occasionally. Cook the pumpkin until it is soft, then add the jam sugar and the citric acid. Cook the mixture for 4 minutes, stirring occasionally, until the jam begins to thicken. Be careful to stir, as the jam can burn quite easily.
3.
Fill the prepared, sterilized jars to the brim with the hot jam. Seal tightly and cool completely.
4.
The jam goes well served with goat cheese.
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