Jellied Currant Preserve

0
Average: 0 (0 votes)
(0 votes)
Jellied Currant Preserve
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
175
calories
Calories

Nutritional values

1 jar contains
(Percentage of daily recommendation)
Calorie175 kcal(8 %)
Protein0.47 g(0 %)
Fat0.07 g(0 %)
Carbohydrates44.95 g(30 %)
Sugar added40.24 g(161 %)
Roughage1.44 g(5 %)
Vitamin A1.41 mg(176 %)
Vitamin D0 μg(0 %)
Vitamin E0.03 mg(0 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.02 mg(2 %)
Niacin0.03 mg(0 %)
Vitamin B₆0.02 mg(1 %)
Folate2.69 μg(1 %)
Pantothenic acid0.02 mg(0 %)
Biotin1.61 μg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C13.78 mg(15 %)
Potassium93.21 mg(2 %)
Calcium11.49 mg(1 %)
Magnesium4.37 mg(1 %)
Iron0.36 mg(2 %)
Zinc0.08 mg(1 %)
Saturated fatty acids0.01 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
1
Ingredients
3 cups
2 cups
granulated sugar

Preparation steps

1.
Place the redcurrants in a large stainless steel saucepan and cook over a moderate heat for 8-10 minutes, stirring and breaking the fruit with a spoon as it softens.
2.
Once the juice has been released from them, increase the heat and simmer for 5 minutes, then add the sugar, stirring well. Increase the heat again and boil the mixture for 6 minutes.
3.
Line a sieve with a double layer of muslin and strain the mixture though it into a bowl underneath.
4.
As the mixture is draining, preheat the oven to 170°C (150°C fan) | 325°F | gas 3.
5.
Place a 1 lb jam jar in the oven with its lid to sterilise for 10 minutes. Remove after 10 minutes and fill with the hot jelly liquid.
6.
Seal immediately and cover the top with a waxed disc. Let it cool to room temperature before chilling or serving.
Tags