Description
Ingredients: Extraction of Crowberry (55,4%), sugar (44,6%), starchy, pectin, acidity regulating agent, citric acid, preservative, potassium sorbate, and ascorbic acid.
Nutritional content per 100 gram:
- Energy: 737 kJ (175 kcal)
- Carbohydrates: 44,6 g – of which, sugar types: 44,6
- Fat: 0,3 g – of which, saturated fatty acids: 0 g
- Protein: 0,2 g
- Salt: 0 g
Net content: 212 ml
Storage and general info about jelly jams
The most common ways of sugar preserves are in the form of jams, marmalade and jelly, but there are also a number of other techniques aswell. Jam, marmalade and jelly can be made from fuits and berries which are boiled and added more or less starch, sugar and acid.
Jams have less fixed consistency with remaining pieces of berries or fruit. Marmalade has a fixed consistency, the fruits or berries are breathed. Jelly also has fixed consistency, but is transparent and created by the juice from the fruit or berries. The advantage of homemade sugarconserving products is that you completely avoid using chemical additives and residues of pesticides. In addition, the vitamin C content is far higher than by industry conserved products.
It is the high content of sugar that makes the storage entity, and the right relationship between sugar and pectin that gives the jelly like consistency.
The natural sugar content of fruit and berries is often not sufficient and sugar must be added up to 65% of the total weight. A concentration of 60% sugar makes an environment that is hostile to microorganisms.
Sufficient acid content is found in for example: apricots, strawberry, rips, roe, black currants, gooseberry, sour cherries and lingonberry.
Blackberry, blueberry, raspberry, peach, elderberry and sweet apples must be added acid. Fresh citrus acid works well for this purpose. Many people choose to add flavors to in the form of cognac or gin to lift the natural flavor.
As long as what these are stored cold and dark or in frozen shape, the durability can be couple of years beyond best before date, the prerequisites are that air does not come to and under controlled conditions.
Applications at Jelly
- Jellys can be used for adding taste to salads
- Supplement to meat, wild, bird, fish
- Flavorering sauces or dressings with a tad of berry jelly
- Use it to a pate, carpaccio or a foi gras, embrace the culinary arts
- Have it in a pancake with perhaps grated chocolate, some cream and powdered sugar on
- Try a little jelly in Russian caviar, on a cold reindeer roast beef or butterched cantareller
