Bitter orange and rosemary jam
Ingredients:
300ml mineral water
150g sugar
50g orange pieces VEGENAT
5g orange powder VEGENAT
10g pectin
5g dry rosemary
Preparation:
1. In a bowl place orange pieces with water to rehydrated it for 15 min
2. In another bowl add sugar with pectin and orange powder and mix well
3. Put in a saucepan orange pieces with water bring to boil and add the rosemary
4. Turn heat at medium power and add the sugar mixture slowly stirring constantly
5. Cook stirring with soft movements 3 min after time, turn off and let it rest before consuming 2 h approx
Nutritional information:
| por 100g | |
| Energy | 146,31Kcal / 612,57Kj |
| Carbohydrates | 36,38g |
| in Sugars | 33,70g |
| Proteins | 0,43g |
| Fats | 0,10g |
| Saturated | 0,02g |
| Fiber | 2,97g |
| Salt | 0g |
Allergens:
Allergen free
Suitable:
Vegan
Halal
Kosher
Conservation / Expiration:
In a fresh and dry place once open in cold.
Without preservatives: 3 months in cold / more than year in vacuum.
Lemon jam with a Provenzal touch
Ingredients:
300ml mineral water
150g sugar
50g lemon pieces VEGENAT
5g lemon powder VEGENAT
10g pectin
5g dry sage
5g dry thyme
5g dry marjoram
Preparation:
1. In a bowl place the lemon pieces with water and aromatic herbs and rehydrate them for 15 min.
2. Mix sugar, lemon powder and pectin in another bowl.
3. Put in a saucepan the lemon pieces with water and the aromatics and bring to boil.
4. Turn heat at medium power and add the sugar mixture slowly stirring constantly.
5. Cook stirring with soft movements 3-4 min. After that, turn off and let it rest before consuming 2 h approx.
Nutritional information:
| per 100g | |
| Energy | 144,86Kcal / 606,50Kj |
| Carbohydrates | 33,22g |
| in Sugars | 30,32g |
| Proteins | 1,81g |
| Fats | 0,20g |
| Saturated | 0,05g |
| Fiber | 1,81g |
| Salt | 0g |
Allergens:
Allergen free
Suitable:
Vegan
Halal
Kosher
Conservation / Expiration:
In a fresh and dry place once open in cold.
Without preservatives: 3 months in cold / more than year in vacuum.
Orange and lemon muscovado syrup
Ingredients:
500g brown sugar
150ml mineral water
50g orange or lemon powder VEGENAT
Preparation:
1. Put water in a saucepan together with the citrus powder and marinate it 15 min. to obtain more aroma and flavor.
2. Add the brown sugar and bring to medium heat stirring constantly until you forms a syrup.
3. Remove and let it rest the syrup marinating to obtain more citrus flavor.
4. Filter the syrup through cheesecloth to retain the sediments.
5. Reheat the syrup for 10 min. more, while stirring to thicken.
6. Let it temper and if you desire filter again to obtain a cleaner syrup.
