Berry Jam
(Percentage of daily recommendation)
| Calorie | 396 cal. | (19 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 83 g | (332 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 8.3 μg | (14 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 327 mg | (8 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 90 g |
Ingredients
- Ingredients
- 500 grams Raspberries
- 500 grams Blackberry
- 1 Vanilla bean
- 500 grams jam sugar (2:1 ratio)
Preparation steps
Rinse the raspberries and blackberries and pat dry. Place the raspberries and blackberries in separate pots. Mix half of the sugar into each pot. Halve the vanilla bean crosswise. Slit the vanilla bean halves, and scrape out the seeds. Add the seeds and the vanilla bean halves to each pot. Let the berry mixtures infuse for 1 hour.
Bring the blackberry mixture to a boil, stirring constantly. Cook for 4 minutes, until the jam begins to thick. Fill the prepared jars halfway with the jam and let cool. Repeat the cooking process with the raspberry mixture. Pour the raspberry jam on top of the blackberry jam. Seal the jars tightly, then turn upside down to cool for 10 minutes. Turn right side up and cool completely.
Serve the jam with fresh brown bread, if you'd like.