Directions:
- Peel carrots and put through a food chopper, or grate them.
- Cover with water, add the finely chopped ginger and simmer til carrots are tender.
- Cut oranges and lemons in quarters, removing seeds. Either slice paper thin or put through a food chopper (including the peels)
- Cover with water and cook gently until peel is tender (approx 2 to 3 hours) Combine with carrots/ginger and measure.
- Add 2-3 cups of sugar for each cup of fruit mixture.
- Bring to a boil and cook gently until jam is thick and clear.
- Pour into hot, sterile jars and seal.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 284.5 Kcal (1191 kJ) | ||
| Calories from fat | 1.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.16g | 0% | |
|---|---|---|---|
| Sodium | 59.39mg | 2% | |
| Potassium | 499.08mg | 11% | |
| Total Carbs | 72.36g | 24% | |
| Sugars | 61.54g | 246% | |
| Dietary Fiber | 4.8g | 19% | |
| Protein | 2.1g | 4% | |
| Vitamin C | 57.1mg | 95% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 0.3mg | 1% | |
| Calcium | 67.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 116.44 Kcal (488 kJ) | ||
| Calories from fat | 0.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 0% | |
|---|---|---|---|
| Sodium | 24.31mg | 2% | |
| Potassium | 204.26mg | 11% | |
| Total Carbs | 29.62g | 24% | |
| Sugars | 25.19g | 246% | |
| Dietary Fiber | 1.96g | 19% | |
| Protein | 0.86g | 4% | |
| Vitamin C | 23.4mg | 95% | |
| Vitamin A | 0.3mg | 27% | |
| Iron | 0.1mg | 1% | |
| Calcium | 27.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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