Raspberry Jelly
Raspberry Jelly - Fresh and fruity - summer in a jar!
Healthy, because
Even smarter
Nutritional values
In raspberry jelly, the sweet berry is preserved for us beyond the summer. Fortunately, because raspberries contain anthocyanins and ellagic acid. Some experts believe that these secondary plant substances can prevent cancer.
You can also cook raspberry jelly out of season: Use frozen instead of fresh raspberries.
(Percentage of daily recommendation)
| Calorie | 22 kcal | (1 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.1 mg | (1 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 1 μg | (0 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 17 mg | (0 %) | ||
| Calcium | 5 mg | (1 %) | ||
| Magnesium | 3 mg | (1 %) | ||
| Iron | 0.1 mg | (1 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 2 kilograms Raspberries
- 4 sprigs mint
- 500 grams jam sugar (3:1 ratio)
Kitchen utensils
Preparation steps
Rinse raspberries in a sieve and drain well.
Place berries in a pot and pour in 150 ml (approximately 2/3 cup) water. Cover pot and bring to a boil, then reduce heat and simmer for about 30 minutes, stirring gently occasionally.
Line a fine-mesh sieve with a kitchen towel and set over another pot. Pour berry mixture into the sieve and let drain thoroughly, 5-6 hours.
Rinse mint, shake dry and pluck leaves.
Measure out 1.2 liters (approximately 5 cups) of strained berry juice and combine with the sugar in the pot.
Bring juice mixture to a boil, stirring constantly.
Continue to cook until thickened, about 4 minutes, skimming foam from the surface as needed.
Add mint and cook for another 30 seconds.
Ladle into jars, cover with lids and refrigerate for up to 2 weeks.
Tip: To preserve for longer, process jars according to manufacturer's instructions (or visit http://nchfp.uga.edu/).
