Directions:
- Heat the oil in a two-quart saucepan. Add mustard seeds and cook until they pop.
- Add onion and stir for about 30 seconds, then add all other ingredients.
- Bring to a boil and cook for 15-20 minutes. Keep an eye on it and stir frequently. You don't want it to burn.
- When the jam has thickened to your preference, turn off heat and allow to cool for 10 minutes. Then zap with a stick blender to puree it slightly. You want it to stay on the chunky side.
- Bottle and store in the fridge. Use within two weeks. I find it improves with age.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 82.21 Kcal (344 kJ) | ||
| Calories from fat | 38.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.3g | 7% | |
|---|---|---|---|
| Cholesterol | 0.9mg | 0% | |
| Sodium | 830.08mg | 35% | |
| Potassium | 101.4mg | 2% | |
| Total Carbs | 8.71g | 3% | |
| Sugars | 5.81g | 23% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 2.09g | 4% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 296mg | 9867% | |
| Iron | 0.2mg | 1% | |
| Calcium | 17.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 98.68 Kcal (413 kJ) | ||
| Calories from fat | 46.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.16g | 7% | |
|---|---|---|---|
| Cholesterol | 1.08mg | 0% | |
| Sodium | 996.34mg | 35% | |
| Potassium | 121.71mg | 2% | |
| Total Carbs | 10.46g | 3% | |
| Sugars | 6.97g | 23% | |
| Dietary Fiber | 0.74g | 2% | |
| Protein | 2.5g | 4% | |
| Vitamin C | 2.8mg | 4% | |
| Vitamin A | 355.3mg | 9867% | |
| Iron | 0.3mg | 1% | |
| Calcium | 21.4mg | 2% | |
* 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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