Jellied Currant Preserve
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
1291
calories
Calories
Nutritional values
1 jar contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,291 cal. | (61 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 294 g | (196 %) | ||
| Sugar added | 259 g | (1,036 %) | ||
| Roughage | 25.2 g | (84 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 79.2 μg | (132 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 21.6 μg | (48 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 259 mg | (273 %) | ||
| Potassium | 1,856 mg | (46 %) | ||
| Calcium | 211 mg | (21 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 294 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 3 cups Red currant
- 2 cups granulated sugar
How healthy are the main ingredients?
sugarPreparation 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.
