Currant Jam
(0 votes)
(0 votes)
Health Score:
21 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
1047
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,047 cal. | (50 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 246 g | (164 %) | ||
| Sugar added | 133 g | (532 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 6.7 μg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 7 μg | (2 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 1,306 mg | (33 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 178 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 245 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse the currants and remove from the vine. Bring the currants, 50 g (approximately 2 ounces) of sugar, and 125 ml (approximately 4 ounces) of water to a boil, stirring constantly. Pass through a fine strainer lined with cheesecloth, and squeeze well. Measure the juice and bring to a boil with the same amount of jam sugar. Cook for 4 minutes, until the jam begins to thicken.
2.
Fill the prepared jars to the brim with the hot jelly. Seal tightly, and turn upside down to cool for 15 minutes. Turn right side up and cool completely.
