RecipeDB

Cooking in progress....

Raspberry Lavender Jam

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.428
Energy (kCal)191.88
Carbohydrates (g)44.0586
Total fats (g)2.3985
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. The night before you make this jam put the raspberries into a non-reactive bowl and shred the lavender over the top. Stir to combine and leave covered in the fridge. | 2. The next day, put the berries and lavender into a pan and cook on a low heat. | 3. When the juice starts to run from the berries, bring the pan to the boil. | 4. Once boiling, add the sugar and stir briskly until the sugar has dissolved. | 5. Once the sugar has dissolved, boil the mixture for about 5 minutes, then pour into sterilised jars. | 6. Store in a cool dark place - due to the lavender it needs to sit so wait for about 1-2 weeks before consuming. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    raspberry 3 cups 191.88 44.0586 4.428 2.3985
    caster sugar 2 1/2 cups - - - -
    lavender 1/4 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition