Red Fruit Jelly
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
314
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 314 cal. | (15 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 21 g | (84 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 18 μg | (30 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 788 mg | (20 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 65 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 150 grams red Currants
- 150 grams black Currants
- 200 grams small Strawberries
- 200 grams Raspberries
- 100 grams Blackberry
- 100 grams sugar
- 1 lemon (juice)
- 600 milliliters red Currant juice
- 1 Tbsp cornstarch
- sugar (to taste)
- powdered sugar (for dusting)
- 2 sprigs mint (for garnish)
Preparation steps
1.
Strip the currants off the panicles and rinse. Rinse and trim stems from the strawberries, raspberries and blackberries. Combine 200 grams of currants, half of the strawberries, raspberries and blackberries in a saucepan, sprinkle with the sugar, pour in lemon juice and blackcurrant juice and simmer for several minutes.
2.
Pour the fruits through a sieve, squeeze pulp well, collect the juice and heat to a boil. Combine the cornstarch with a little cold water and stir into the fruit sauce. Mix in the remaining fruit and heat it up briefly.
3.
Season the fruit mixture with sugar, pour into a bowl, sprinkle with powdered sugar to keep a skin from forming and cover. Let cool about 1 hour. Serve garnished with mint.
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