Fruit Jelly
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 12 h. 25 min.
Ready in
Calories:
300
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 300 cal. | (14 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 31 g | (124 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 6 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 509 mg | (13 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 66 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 sheets gelatin
- 2 Apple
- 400 grams Plum
- 125 grams sugar
- 500 milliliters clear Apple juice
- 1 Cinnamon stick
- mint (for garnish)
Preparation steps
1.
Soak the gelatin in cold water.
2.
Rinse, peel and quarter the apples. Remove the cores and cut into wedges.
3.
Rinse the plums and set 4 aside. Halve the remaining plums, remove the pits and cut into quarters.
4.
Boil the sugar, apple juice, cinnamon stick, apple slices and plum slices. Simmer for 1-2 minutes over medium heat. Remove the fruit and set aside. Remove the cinnamon stick.
5.
Squeeze the gelatin and dissolve in the hot juice. Add the fruit and sweeten, if necessary. Line a pan with plastic wrap and pour in the mixture. Chill overnight.
6.
Cut the jelly into slices and garnish with plum and mint. Serve cold.
