Apple Jelly
Nutritional values
(Percentage of daily recommendation)
| Calorie | 829 cal. | (39 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 200 g | (133 %) | ||
| Sugar added | 170 g | (680 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 11.3 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 356 mg | (9 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 198 g |
Preparation steps
Rinse the applesand coarsely chop. Bring the apples and 1/4 l (approximately 8 ounces) of water to a boil. Reduce the heat and simmer for 20 minutes.
Line a fine strainer with cheesecloth. Place the apple mixture in the strainer, and drain thoroughly. Carefully squeeze the juice from the apple pieces, and let cool. You should have about 1/2 l (approximately 16 ounces) of juice.
Squeeze the juice from the oranges and lemons, and pass through a fine strainer. Weigh all the juices, and mix with an equal amount of the jam sugar, the citric acid, and the rinsed mint. Bring to a boil, stirring constantly. Cook for 1 minute, continuing to stir. Remove the mint, sweeten with the honey, and remove from the heat. Test the jelly (it shouldn't move when put on a plate and refrigerated briefly). If it runs, boil a few minutes longer.
Fill the prepared jars to the brim with the jelly. Remove any foam if necessary. Seal the jars, and turn upside down to cool.
