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Raspberry-currant Jam

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.0208
Energy (kCal)4066.58
Carbohydrates (g)1025.4216
Total fats (g)2.7392
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash the currants and put them in a sauce pan with the water. | 2. Cover the pot and bring to a boil, stirring gently, until the currants are all popped. | 3. Press them through a sieve, and reserve the puree. | 4. Discard the skins, stems and seeds. | 5. Gently rinse the raspberries and drain them well. | 6. Mix the currant puree, raspberries and sugar in a large pot. | 7. Bring to a boil, stirring constantly, until the sugar dissolves. | 8. Boil hard until the mixture almost reaches the gell stage, about 20 minutes. | 9. Stir occasionally to prevent sticking. | 10. Remove from the heat and skim. | 11. Seal in sterilized jars. | 12. Put in a boiling water bath for 5 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red currant 4 cups 250.88 61.824 6.272 0.8959999999999999
    water 1/3 cup 0.0 0.0 0.0 0.0
    red raspberry 6 cups 1397.76 358.8096 12.7488 1.8432
    sugar 3 cups 2417.94 604.788 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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