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Инструкции
- Bring jelly to full, rolling boil which can't be stirred down. Dip a spoon into the boiling jelly. As it nears the jellying point it will drop from the sides of the spoon in 2 drops. When the drops run together and slide off in a solid sheet form the sides of the spoon, the jelly is finished and should be removed form the heat at once. Remove foam from the jelly and pour at once into canning jars.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 545g | |
| Recipe makes 4 servings | |
| Calories 251 | |
| Calories from Fat 13 | 5% |
| Total Fat 1.53g | 2% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 853mg | 24% |
| Total Carbs 62.51g | 17% |
| Dietary Fiber 7.8g | 26% |
| Sugars 53.73g | 36% |
| Protein 3.86g | 6% |
