Blackberry Jelly Candies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 274 cal. | (13 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 45 g | (180 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 251 mg | (6 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 50 g |
Ingredients
- Ingredients
- 1 kilogram Blackberry
- 1 whole lemon (zested and juiced)
- 350 grams sugar
- vegetable oil
- sugar (for dusting)
Preparation steps
Rinse and drain the blackberries, place in a large saucepan and cover with 175 ml (approximately 3/4 cup) of water. Bring to a boil, reduce the heat, cover and simmer for about 30 minutes. Strain the mixture through a fine mesh sieve and return to the saucepan. Stir in the sugar, bring to a boil and simmer over medium heat for about 45 minutes. The mixture should have the consistency of a thick paste. Remove from heat.
Grease a madeleine mold with oil and pour the blackberry mixture into the wells of the mold. Cool overnight, remove from the mold and dust with sugar. Place the candies on a baking sheet lined with parchment paper and allow to dry in a warm place for 3-4 weeks.
Wrap the candies in cellophane, tie with ribbon and give as a gift.
