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Apricot freezer jam
What you need
- 450 g ripe apricots
- 450 g sugar with pectin
- 6 tsp lemon juice
Method
Put the fruit into a non-metallic bowl. Mash gently with a potato masher to crush the fruit. Stir in the sugar and lemon juice.
Leave covered in a warm place for 1-1 days, or until the sugar has dissolved.
Spoon into small plastic containers. Seal, cover and label. Freeze for up to 6 months.
Serving suggestion
Cook's tip
Once opened, keep in the fridge for up to 3 weeks.
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 8222 | 883 | 10475 | 8350 |
| Energy (kcal) | 1965 | 211 | 2500 | 2000 |
| Protein (g) | 6.42 | 0.69 | ||
| Carbohydrate (g) | 502 | 54.0 | 345 | 275 |
| Fat (g) | 1.75 | 0.19 | 95 | 70 |
| Fat (saturated) (g) | 0.12 | 0.01 | ||
| Fibre (g) | 10.9 | 1.17 | ||
| Sodium (mg) | 9.30 | 1.00 | ||
| Salt (equivalent) (g) | 0.02 | 0.00 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 1175 | 126 | 800 |
| Vitamin B-12 (µg) | 0.00 | 0.00 | 1 |
| Vitamin B-6 (mg) | 0.26 | 0.03 | 2 |
| Vitamin C (mg) | 59.0 | 6.34 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 4.03 | 0.43 | 10 |
| Zinc (mg) | 1.32 | 0.14 | 15 |
| Calcium (mg) | 69.6 | 7.48 | 800 |
| Folate (mcg) | 42.6 | 4.58 | 200 |
| Iron (mg) | 2.71 | 0.29 | 14 |
| Magnesium (mg) | 37.8 | 4.07 | 300 |
| Niacin (mg) | 2.73 | 0.29 | 18 |
| Pantothenic acid (mg) | 1.11 | 0.12 | 6 |
| Riboflavin (mg) | 0.27 | 0.03 | 1.6 |
| Phosphorous (mg) | 96.3 | 10.4 | 800 |
| Thiamin (mg) | 0.14 | 0.02 | 1.4 |
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