2 h 30 min
Vegan Suitable for vegans
Type of dish: Pastries
Temperature: Room temperature
Ingredients for 5 portions
Ingredients for portions/units
Sugar 0.175 kg
Orange juice 0.375 kg
Oranges 0.125 kg
Reineta apple 0.5 kg
Elaboration
  • Chop the fruit into thick cubes.
  • Add the just squeezed orange juice. 400 ml approximately.
  • Add the whitened orange juliana. 30 g approximately.
  • Pour the sugar and boil for 20-30 minutes over medium-high heat.
  • Heat to 105 ºC and blend.
  • To ensure that the thickness of the jam is right, beat until the desired texture is achieved.
  • Once thickened remove from the heat and proceed to packaging. Otherwise, cook it for 5 more minutes.

CONSERVATION

  • Sterilize the jars and the lids for 10 minutes in a steam cooker. Otherwise, in a pressure cooker.
  • Once the jam is removed from the heat, package hot.
  • Close the jars slightly with the lids.
  • To vacuum, place in a steam cooker for 20 minutes.
  • Let cool at room temperature.
Nutritional information (1 portion)
Fiber 3.14 g
Saturates 0.0 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.0 g
Cholesterol 0.0 mg
Calcium 28.66 mg
Iron 0.56 mg
Zinc 0.22 mg
Vitamin A 29.2 ug
Vitamin C 44.9 g
Folic acid 31.21 ug
Salt (Sodium) 1.1 mg
Sugars 49.61 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.