Cherry and Apricot Jelly
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 284 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 40 g | (160 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 5 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 524 mg | (13 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 59 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
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