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Apple & Rosemary Jelly

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.3057
Energy (kCal)362852.8684
Carbohydrates (g)90756.4054
Total fats (g)0.5484
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Juice the lemons and keep the pips. | 2. Peel and core the apples then slice and mix with the lemon juice and seeds. Add the water and bring to boil over medium heat. Turn down heat and simmer for 1 hour. | 3. Pour apples into a muslin bag and drain collecting the liquid. | 4. Discard pulp. Don't force the liquid out or the jelly will be cloudy. Measure out 2 cups. | 5. Mix the sugar with the strained liquid in a clean pan and stir until sugar is dissolved, then boil for 20 mins and check temperature - 140C for jelly to set. | 6. Remove from heat and stand for 10 mins then lift off any scum. | 7. Add the rosemary and laddle into sterlised warm jars, seal. | 8. Invert for 2 mins and then turn upright and let cool. | 9. Once opened refridgerate. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    granny smith apple 1 1/3 159.3067 37.3821 1.2085 0.5219
    lemon 2 2.5617 0.8233 0.0972 0.0265
    water 1 0.0 0.0 0.0 0.0
    sugar 450 362691.0 90718.2 0.0 0.0
    rosemary leaf 2 tablespoons - - - -

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



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