Black Fruit Preserve
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
2436
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,436 cal. | (116 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 576 g | (384 %) | ||
| Sugar added | 519 g | (2,076 %) | ||
| Roughage | 28.7 g | (96 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 305 μg | (102 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 160 mg | (168 %) | ||
| Potassium | 1,742 mg | (44 %) | ||
| Calcium | 402 mg | (40 %) | ||
| Magnesium | 274 mg | (91 %) | ||
| Iron | 9.7 mg | (65 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 138 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 551 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 32 ozs Blackberry
- 4 cups sugar
- 2 Tbsps lemon juice
Product recommendation
To tell when setting point has been reached: remove the pan from the heat and put a little of the boiling mixture on a chilled saucer. As it cools, the jam will begin to set and will wrinkle when pushed gently with your finger and will remain in two separate parts when you draw your finger through it. It is a good idea to have ready 3 or 4 saucers in the freezer or refrigerator for testing the jam.
If using a sugar thermometer: turn the thermometer around in the mixture, so that you have an accurate reading. It should read 220ºF/110ºC.
Preparation steps
1.
Put the berries into a large heavy-based pan and cook over a low heat until soft and pulpy. Press the fruit with a wooden spoon as it cooks, to extract the juices.
2.
Add the sugar and lemon juice and stir over a low heat until the sugar has dissolved.
3.
Increase the heat and boil rapidly until setting point is reached. See note.
4.
Spoon into hot sterilised jars and seal tightly.
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