Sliceable Blackcurrant Preserve

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Sliceable Blackcurrant Preserve
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 5 h.
Ready in
Calories:
59
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie59 kcal(3 %)
Protein1.31 g(1 %)
Fat0.38 g(0 %)
Carbohydrates14.35 g(10 %)
Sugar added0 g(0 %)
Roughage6.53 g(22 %)
Vitamin A21.47 mg(2,684 %)
Vitamin D0 μg(0 %)
Vitamin E0.93 mg(8 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.28 mg(2 %)
Vitamin B₆0.06 mg(4 %)
Folate0 μg(0 %)
Pantothenic acid0.37 mg(6 %)
Biotin4.48 μg(10 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C168.93 mg(178 %)
Potassium300.53 mg(8 %)
Calcium53.7 mg(5 %)
Magnesium23.19 mg(8 %)
Iron1.44 mg(10 %)
Zinc0.26 mg(3 %)
Saturated fatty acids0.03 g
Cholesterol0 mg
Author of this recipe:
How healthy are the main ingredients?
sugar

Ingredients

for
1
Ingredients
10 cups
4 cups
granulated sugar

Preparation 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.