Red and Black Currant Jelly
Nutritional values
(Percentage of daily recommendation)
| Calorie | 11,353 cal. | (541 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 2,689 g | (1,793 %) | ||
| Sugar added | 1,257 g | (5,028 %) | ||
| Roughage | 86.8 g | (289 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.9 mg | (91 %) | ||
| Vitamin K | 80 μg | (133 %) | ||
| Vitamin B₁ | 2.5 mg | (250 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 49 μg | (109 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 220 mg | (232 %) | ||
| Potassium | 12,814 mg | (320 %) | ||
| Calcium | 1,410 mg | (141 %) | ||
| Magnesium | 697 mg | (232 %) | ||
| Iron | 57.2 mg | (381 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 1,674 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2,272 g |
Ingredients
- For the blackcurrant jelly
- 2 liters black Currant Syrup
- 2 kilograms jam sugar (1:1)
- 1 organic Orange
Preparation steps
Rinse the jam jars in hot water and drain on a kitchen towel.
For the red currant jelly, pour the berries and water into a large pot and crush the berries on the sides of the pot. Cook for about 8 minutes while stirring over medium heat.
Rinse a piece of cheesecloth or muslin and lay in a sieve. Pour the fruit with the juice through the sieve, without pressing the fruit.
Measure the juice. Mix with the same amount of sugar in a large saucepan and heat uncovered over low heat. Stir constantly and cook until the mixture has reached the boiling point.
Skim off the foam, stop stirring the pot and let the mixture boil for exactly 3 minutes, until the gel point has been reached.
Pour the hot liquid into the jelly jars using a metal measuring cup or ladle. Wipe the edges clean, immediately seal, place the top on the jars and turn upside-down. After about 5 minutes, turn the jars over again.
For the black currant jelly, bring the juice and preserving sugar to a boil. Peel the orange, taking care not to remove the white pith. Cut into pieces and add to the mixture along with the juice from the orange.
Cook according to the preserving sugar package directions. Remove the orange peel pieces.
Using the same method as for the red currant jelly, pour the black current jelly into the jars. Store in a cool, dark place.
