Spiced Berry Jelly
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 12 h. 40 min.
Ready in
Calories:
0
calories
Calories
Nutritional values
1 gram contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 0 cal. | (0 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin K | 0.1 μg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0 mg | (0 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 0 μg | (0 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 2 mg | (0 %) | ||
| Calcium | 0 mg | (0 %) | ||
| Magnesium | 0 mg | (0 %) | ||
| Iron | 0 mg | (0 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
800
- Ingredients
- 32 ozs Strawberries
- 1 Tbsp green peppercorns
- sugar (see recipe)
- lemon juice (see recipe)
Preparation steps
1.
Put the strawberries and 2 teaspoons of the peppercorns into a large heavy-based pan. Bring to a boil, then reduce the heat and simmer until soft. Crush well to release their juices.
2.
Ladle the fruit and juices into a scalded jelly bag. Strain the juice through the jelly bag overnight into a bowl. Do not squeeze the bag or the jelly will be cloudy.
3.
Measure the juice into a large heavy-based pan and to every 600 ml| 20 fl oz juice allow 400g| 14oz sugar and 3 tablespoons lemon juice.
4.
Heat the juice, sugar and lemon juice in the pan and stir over a low heat until the sugar has dissolved completely. Add the remaining peppercorns, bring to a boil and boil rapidly until setting point is reached.
5.
Skim off any scum and pour into hot sterilised jars. Cover, seal and label.
