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Peach freezer jam
A quick and simple jam that does not have to be cooked - only frozen.
What you need
- 675 g peaches, skinned and stoned
- 900 g caster sugar
- 75 ml fresh lemon juice
- 150 ml liquid pectin
Method
Coarsely blend or finely chop the peaches. Stir in the sugar and lemon juice. Leave for about 1 hour until the sugar has dissolved.
Put into a freezerproof container. Add the pectin and stir gently for 3 min, leaving a little space at the top to allow for expansion.
Label and freeze for up to 6 months. To serve, thaw in the fridge and use within 1 week of opening.
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 15947 | 965 | 10475 | 8350 |
| Energy (kcal) | 3810 | 230 | 2500 | 2000 |
| Protein (g) | 5.01 | 0.30 | ||
| Carbohydrate (g) | 977 | 59.2 | 345 | 275 |
| Fat (g) | 1.51 | 0.09 | 95 | 70 |
| Fat (saturated) (g) | 0.23 | 0.01 | ||
| Fibre (g) | 13.8 | 0.84 | ||
| Sodium (mg) | 9.76 | 0.59 | ||
| Salt (equivalent) (g) | 0.02 | 0.00 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 366 | 22.2 | 800 |
| Vitamin B-12 (µg) | 0.00 | 0.00 | 1 |
| Vitamin B-6 (mg) | 0.16 | 0.01 | 2 |
| Vitamin C (mg) | 79.6 | 4.82 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 4.79 | 0.29 | 10 |
| Zinc (mg) | 1.25 | 0.08 | 15 |
| Calcium (mg) | 48.1 | 2.91 | 800 |
| Folate (mcg) | 32.8 | 1.99 | 200 |
| Iron (mg) | 1.31 | 0.08 | 14 |
| Magnesium (mg) | 51.8 | 3.14 | 300 |
| Niacin (mg) | 6.76 | 0.41 | 18 |
| Pantothenic acid (mg) | 1.23 | 0.07 | 6 |
| Riboflavin (mg) | 0.28 | 0.02 | 1.6 |
| Phosphorous (mg) | 103 | 6.27 | 800 |
| Thiamin (mg) | 0.14 | 0.01 | 1.4 |
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