Rhubarb and Redcurrant Jelly Preserve

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Rhubarb and Redcurrant Jelly Preserve
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
189
calories
Calories

Nutritional values

1 jar contains
(Percentage of daily recommendation)
Calorie189 kcal(9 %)
Protein1.2 g(1 %)
Fat0.37 g(0 %)
Carbohydrates51.05 g(34 %)
Sugar added0 g(0 %)
Roughage6.82 g(23 %)
Vitamin A7.95 mg(994 %)
Vitamin D0 μg(0 %)
Vitamin E0.2 mg(2 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.06 mg(5 %)
Niacin0.22 mg(2 %)
Vitamin B₆0.04 mg(3 %)
Folate7.62 μg(3 %)
Pantothenic acid0.13 mg(2 %)
Biotin1.68 μg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C19.31 mg(20 %)
Potassium278.2 mg(7 %)
Calcium69.75 mg(7 %)
Magnesium12.47 mg(4 %)
Iron1.79 mg(12 %)
Zinc0.37 mg(5 %)
Saturated fatty acids0.07 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
35 ounces 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?
Rhubarb

Preparation 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.