Rhubarb and Redcurrant Jelly Preserve
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
293
calories
Calories
Nutritional values
1 jar contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 293 cal. | (14 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 218.1 g | (727 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 60 μg | (100 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 133 mg | (140 %) | ||
| Potassium | 2,352 mg | (59 %) | ||
| Calcium | 2,058 mg | (206 %) | ||
| Magnesium | 233 mg | (78 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 35 ozs Rhubarb (cut into small chunks)
- 1 Vanilla bean (split)
- 4 ½ cups Pectin (1:1)
- 5 cups Red currant
How healthy are the main ingredients?
RhubarbPreparation steps
1.
Put the rhubarb in a saucepan and add approx. 150 ml water. Simmer gently for around 15 minutes. Drain through a sieve lined with kitchen paper and collect the juice. Squeeze out the rhubarb once cooled. Measure out approx. 600 ml of the liquid.
2.
Put the vanilla pod in a large pan with the rhubarb juice and the sugar. Bring to the boil over a high heat then add the redcurrants and cook at a rolling boil for around 5 minutes, stirring continuously (perform the jam setting test).
3.
Transfer the jelly to screw-top jars that have been rinsed in hot water, and close tightly. Place the jars upside down for around 15 minutes, then turn right way up and leave to cool.
