Berry Jelly
of currants and gooseberries
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
879
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 879 cal. | (42 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 203 g | (135 %) | ||
| Sugar added | 83 g | (332 %) | ||
| Roughage | 11.3 g | (38 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 6.7 μg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,489 mg | (37 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 194 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 201 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 500 grams Gooseberry
- 1 kilogram Currants
- 1 lemon (juiced)
- 500 grams jam sugar (3:1 ratio)
Preparation steps
1.
Rinse the berries, pat dry, and remove from the vine. Puree the berries with the lemon juice using a food mill.
2.
Add enough water to the puree to equal 1250 ml (approximately 42 ounces). Add the berry mixture and the sugar to a large pot and stir to combine. Bring the mixture to a boil, stirring constantly. Cook for 4 minutes, then fill the prepared jars to the brim with the hot jam. Seal tightly and turn upside down to cool for 10 minutes. Turn right side up and cool completely.
