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Picture of Apricot, carrot and almond jam
british breakfast

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2197 kcal 110 %
  • Fat 28 g 43 %
  • Saturated 2 g 11 %
  • Carbs 496 g 165 %
  • Fiber 23 g 92 %
  • Protein 21 g 42 %
  • Cholesterol 0 mg 0 %
  • Sodium 83 mg 3 %
  • Calcium 268 mg 27 %
  • Magnesium 218 mg 52 %
  • Potassium 2398 mg 51 %
  • Iron 5 mg 29 %
  • Zinc 3 mg 28 %
  • Phosphorus 429 mg 61 %
  • Vitamin A 1412 µg 157 %
  • Vitamin C 100 mg 111 %
  • Thiamin (B1) 0 mg 31 %
  • Riboflavin (B2) 1 mg 74 %
  • Niacin (B3) 7 mg 41 %
  • Vitamin B6 1 mg 47 %
  • Folate equivalent (total) 104 µg 26 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 19 mg 126 %
  • Vitamin K 33 µg 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Apricot, carrot and almond jam

Ingredients

  • 100g/3½oz carrot, grated, peeled
  • 600g/1lb 5oz fresh apricots
  • 5cm/2in piece fresh ginger, peeled, grated
  • 400g/14oz granulated or caster sugar
  • 1 small lemon, juice only
  • 50g/2oz chopped almonds

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