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Cherry-Currant Jam

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.672
Energy (kCal)4900.78
Carbohydrates (g)1220.836
Total fats (g)4.616
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pit the cherries, and chop them roughly if desired. | 2. Wash the currants and put them in a sauce pan with the water. | 3. Cover them and bring them to a boil, stirring gently, until they are all popped. | 4. Press them through a sieve, and reserve the puree. | 5. Discard the skins, stems and seeds. | 6. Mix the currant puree, cherries, and sugar in a large pot. | 7. Bring to a boil, stirring constantly, until the sugar dissolves. | 8. Boil hard until the mixture reaches the gell stage, about 20 minutes. | 9. Remove from the heat and skim. | 10. Seal in sterilized jars. | 11. Process in boiling water for 5 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cherry 8 cups sour pitted 620.0 151.032 12.4 3.72
    red currant 4 cups 250.88 61.824 6.272 0.8959999999999999
    water 1/3 cup 0.0 0.0 0.0 0.0
    sugar 5 cups 4029.9 1007.98 0.0 0.0

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



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