Spiced Pumpkin Jam
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
358
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 358 cal. | (17 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 29 g | (116 %) | ||
| Roughage | 15.7 g | (52 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 21.8 μg | (36 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 218 μg | (73 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 182 mg | (192 %) | ||
| Potassium | 1,842 mg | (46 %) | ||
| Calcium | 211 mg | (21 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 243 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 69 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
3
- Ingredients
- 5.333 cups Pumpkin (rind and seeds removed)
- 4 Oranges
- 2 onions
- 2 red chili peppers
- ⅞ cup apple cider vinegar
- 2 cloves
- 2 Star anise
- ⅔ cup sugar
- 1 tsp salt
Preparation
Kitchen utensils
1 Non-stick pan, 1 Slotted spatula, 1 Bowl, 1 Tablespoon, 1 Sieve, 1 Fork, 1 Small knife, 1 Large knife, 1 Peeler, 1 Cutting board
Preparation steps
1.
Finely chop the pumpkin flesh.
2.
Peel the oranges and coarsely chop the flesh.
3.
Peel and chop the onions.
4.
Rinse the chili peppers. Remove the stems and slice into rings.
5.
Bring the pumpkin, onions, chilis, vinegar, cloves, star anise, sugar, salt and approximately 250 ml/1 cup water to a boil. Lower the heat and simmer, stirring occasionally for approximately 40 minutes.
6.
Stir in the oranges and cook for an additional 5 minutes.
7.
Fill the prepared jars with the chutney. Close tightly and allow to cool.
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