Herb Citrus Jelly
Thanks to the citrus fruits, jelly is perhaps the most vitamin-rich spread with which to sweeten the start of the day. Although "sweet" is not quite right: This is the perfect spread for those who like it a bit tart and sour.
You will get the highest vitamin C content in the jar if the juices are squeezed out immediately before the jelly is cooked, so it is better not to work in advance here!
(Percentage of daily recommendation)
|Calorie||26 kcal||(1 %)|
|Protein||0 g||(0 %)|
|Fat||0 g||(0 %)|
|Carbohydrates||6 g||(4 %)|
|Sugar added||5 g||(20 %)|
|Roughage||0 g||(0 %)|
|Vitamin A||0 mg||(0 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0 mg||(0 %)|
|Vitamin B₁||0 mg||(0 %)|
|Vitamin B₂||0 mg||(0 %)|
|Niacin||0 mg||(0 %)|
|Vitamin B₆||0 mg||(0 %)|
|Folate||0.5 μg||(0 %)|
|Pantothenic acid||0 mg||(0 %)|
|Biotin||0.1 μg||(0 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||3 mg||(3 %)|
|Potassium||15 mg||(0 %)|
|Calcium||2 mg||(0 %)|
|Magnesium||2 mg||(1 %)|
|Iron||0 mg||(0 %)|
|Iodine||0 μg||(0 %)|
|Zinc||0 mg||(0 %)|
|Saturated fatty acids||0 g|
|Uric acid||2 mg|
Rinse screw-cap jars in the desired size (for a total of 1150 ml) (approximately 39 ounces total capacity) together with matching lids in boiling water and leave upside down to drain on a kitchen towel. Rinse 1 lemon and 1 grapefruit in hot water, wipe dry and strip peels very thin with a vegetable peeler. Cut the peels crosswise into very thin strips (julienne).
Remove all the white skin from the peeled fruits. Peel 3 more lemons and the rest of the grapefruit to remove all of the white skin.
Cut out the fruit fillets between the separating skins and cut into pieces.
Cut remaining 3 lemons and oranges in half and squeeze. Mix with fruit fillets and strips of peel.
Weigh in total, 750 grams (approximately 26 ounces) of fruit pulp and mix with the jam sugar in a large pot. Bring to a boil over high heat.
Rinse figs and cut in half. Scoop out flesh with a teaspoon and cut into small pieces.
Weigh 150 grams (approximately 5 1/4 ounces) figs and add to the boiling fruit pulp. Boil until bubbly over high heat while stirring, about 3 minutes.
Skim the mixture with a slotted spoon and immediately pour into prepared jars. Close jars, turn over, and let stand for 5 minutes upside down. Turn jars over again and allow to cool. (Jelly stores well sealed and refrigerated for about 6 months.)
Tip: To preserve the jelly for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.