Pumpkin Jam
with Orange
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
1204
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,204 cal. | (57 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 286 g | (191 %) | ||
| Sugar added | 250 g | (1,000 %) | ||
| Roughage | 12 g | (40 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 12.5 μg | (21 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 166 mg | (175 %) | ||
| Potassium | 1,257 mg | (31 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 167 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 284 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Pumpkin
- 6 organic Oranges
- ½ tsp Ground cinnamon
- 1 kilogram jam sugar (1:1 ratio)
Preparation steps
1.
Rinse and halve the pumpkin. Remove the seeds and the hard outer shell. Finely dice the pulp. Rinse the oranges in hot water. Remove the zest from 2 of the oranges in strips. Julienne the zest, and squeeze the juice from all of the oranges.
2.
Add the juice, 100 ml (approximately 3 ounces) of water, and the diced pumpkins to a pan. Bring to a boil. Reduce the heat to medium, and cook for 15-20 minutes until tender. Puree the mixture, then add the orange zest, cinnamon, and the sugar. Bring to a boil, and cook for 4 minutes, stirring constantly.
3.
Pour into prepared jars and seal tightly. Turn upside down to cool for 10 minutes. Turn right side up, and store in a cool, dark place.
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