Sliceable Blackcurrant Preserve
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 5 h.
Ready in
Calories:
1001
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,001 cal. | (48 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 157 g | (105 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 84 g | (280 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 43.7 mg | (364 %) | ||
| Vitamin K | 720 μg | (1,200 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 13.5 mg | (113 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 216 μg | (72 %) | ||
| Pantothenic acid | 9.6 mg | (160 %) | ||
| Biotin | 48 μg | (107 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 4,248 mg | (4,472 %) | ||
| Potassium | 6,960 mg | (174 %) | ||
| Calcium | 1,104 mg | (110 %) | ||
| Magnesium | 408 mg | (136 %) | ||
| Iron | 31 mg | (207 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 360 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 157 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 10 cups black currant
- 4 cups water
- granulated sugar
How healthy are the main ingredients?
sugarPreparation steps
1.
Wash the blackcurrants and place in a large pan with the water. Bring to a boil and cook for about 30 minutes, stirring from time to time, until the blackcurrants are soft and pulpy.
2.
Take a large muslin cloth or jelly bag and place it over a large bowl. Pour the cooked blackcurrants into the cloth or bag, draw up the edges and secure. Suspend the bag of blackcurrants over the bowl and leave for 4 hours for the juice to drip through.
3.
Gently squeeze the bag to extract the maximum juice then measure how much juice you have. Place 450 g/1 lb sugar for every 500 ml/18 fl oz juice in a clean pan and add the juice. Slowly bring to a boil, stirring to ensure the sugar is completely dissolved, then boil fast for 15-20 minutes or until a teaspoon of the mixture dropped onto a cold plate sets firm. Skim off the scum that rises to the surface from time to time.
4.
Pour the mixture into a plastic container lined with cling film, cover with more cling film and leave to set. Turn the cheese onto a plate before serving.
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