Cherry and Apricot Jelly

0
Average: 0 (0 votes)
(0 votes)
Cherry and Apricot Jelly
share Share
print
bookmark_border Copy URL
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
284
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie284 cal.(14 %)
Protein6 g(6 %)
Fat0 g(0 %)
Carbohydrates62 g(41 %)
Sugar added40 g(160 %)
Roughage3.4 g(11 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E0.7 mg(6 %)
Vitamin K5 μg(8 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.4 mg(12 %)
Vitamin B₆0.1 mg(7 %)
Folate31 μg(10 %)
Pantothenic acid0.5 mg(8 %)
Biotin1 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C26 mg(27 %)
Potassium524 mg(13 %)
Calcium35 mg(4 %)
Magnesium24 mg(8 %)
Iron1.1 mg(7 %)
Iodine2 μg(1 %)
Zinc0.2 mg(3 %)
Saturated fatty acids0.1 g
Uric acid39 mg
Cholesterol0 mg
Complete sugar59 g

Ingredients

for
4
For the cherry jelly
400 grams fresh Cherries (or currants, raspberries)
4 Tbsps sugar
1 Tbsp lemon juice
5 sheets red gelatin
For the apricot jelly
400 grams Apricot (or plums, peaches)
4 Tbsps sugar
1 Tbsp lemon juice
5 sheets red gelatin
How healthy are the main ingredients?
CherryApricotsugar

Preparation steps

1.

For the cherry jelly, rinse the cherries and remove the pits. Mix the cherries, sugar and lemon juice. Puree finely. Soak the gelatin in cold water. Pour the fruit puree into a saucepan and heat, stirring constantly. Remove from the heat, squeeze the gelatin and stir into the fruit puree. Beat vigorously over a cold water bath until the mixture begins to gel. Pour the jelly into small ramekins and chill.

2.

Follow the same instructions for the apricot jelly.

3.

Just before serving, briefly plunge the ramekins into hot water and flip the jelly onto serving plates. Serve immediately.