Stone Fruit Preserve
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
842
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 842 cal. | (40 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 203 g | (135 %) | ||
| Sugar added | 180 g | (720 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 632 mg | (16 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 203 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 6 ½ cups ripe Plum
- 4 ½ cups jam sugar
- lemon juice (from 1 lemon)
How healthy are the main ingredients?
PlumPreparation steps
1.
Cut the plums in half, remove the stones and chop the flesh.
2.
Place the plum flesh in a large preserving pan, mix in the sugar and lemon juice set aside for one hour. Place a saucer in the freezer to use for the set test.
3.
Place the pan over a low heat and slowly bring to a boil, stirring from time to time to ensure the sugar has completely dissolved. Turn up the heat and boil rapidly for 8 - 10 minutes or until set point is reached. To test the set, drop a a teaspoon of the jam onto the saucer; if it wrinkles when you push your finger against it, it will set.
4.
Pour the jam into sterilised jam jars, cover with airtight lids and set aside to cool.
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