Last Updated on
This yummy bread-jam is a mouth-watering combo and makes all kids comes back for more. When you are feeding this to your baby, use a whole-wheat bread and make peach jam at home. Avoid ready made jams as they contain a lot of artificial colours, preservatives and additives which may not be right for your child.
|Serves||Preparation Time||Cooking Time|
|20 Minutes||1 Hour 30 Minutes|
- 2 slices whole wheat bread
- A pat of butter(optional)
For Peach Jam
- 1 kg peaches
- 1.5 tsp(teaspoons) lemon juice
- 2.5 cups sugar
Wash, peel, pit and chop peaches.
Add all ingredients in a large glass bowl and allow to stand for nearly an hour.
Transfer to a large stainless steel or enamel cook pot.
Bring to a full boil.
Boil for 25 minutes with continuous stirring.
Remove and skim off the foam getting formed.
Ladle into clean hot jars. Fill up leaving 1/4 inch head space.
Process in a boiling water bath for 10 minutes.
When it cools, preseve in a dry, cool place. It stays well for 2-3 months is cooked and packed well.
When serving, spread a tsp of jam over a bread slice.
On another slice, pat a teaspoon of butter(optional).
Place the buttered slice on top of the other slice with jam and serve.
Serving Size: 1 serving
|Calories||157||Total Fat||5 g|
|Saturated Fat||2.3 g||Polyunsaturated Fat||1.5 g|
|Monounsaturated Fat||1.2 g||Cholesterol||10.0 mg|
|Sodium||285.2 mg||Potassium||70.8 mg|
|Total Carbohydrate||47.8 g||Dietary Fiber||2.4 g|
|Sugars||21.1 g||Protein||3.2 g|
|Vitamin A||0.1 %||Vitamin B||12 0.0 %|
|Vitamin B||6 2.1 %||Vitamin C||5.9 %|
|Vitamin D||0.0 %||Vitamin E||0.8 %|
|Calcium||6.8 %||Copper||7.1 %|
|Folate||14.4 %||Iron||9.4 %|
|Magnesium||2.7 %||Manganese||10.4 %|
|Niacin||8.8 %||Pantothenic Acid||0.9 %|
|Phosphorus||4.4 %||Riboflavin||8.3 %|
|Selenium||11.0 %||Thiamin||12.1 %|
*Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.