Know what’s on your plate
Jelly
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 266 kcal —
- Protein 0.2 g 0%
- Carbohydrate 69 g 25%
- Fat 0 g 0%
- Saturated fat 0 g 0%
- Fibre 1 g 4%
- Sugars 51 g —
- Sodium 30 mg 1%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0.9 mg 1%
- Vitamin D 0 µg 0%
- Vitamin E 0 mg 0%
- Vitamin K 0.3 µg 0%
- Thiamin (B1) 0 mg 0%
- Riboflavin (B2) 0.03 mg 2%
- Niacin (B3) 0.04 mg 0%
- Pantothenic acid (B5) 0.2 mg 4%
- Vitamin B6 0.02 mg 1%
- Folate (B9) 2 µg 1%
- Vitamin B12 0 µg 0%
- Choline 10.3 mg 2%
Minerals
- Calcium 7 mg 1%
- Iron 0.19 mg 1%
- Magnesium 6 mg 1%
- Phosphorus 6 mg 0%
- Potassium 54 mg 1%
- Zinc 0.03 mg 0%
- Copper 0.01 mg 1%
- Manganese 0.13 mg 6%
- Selenium 0.4 µg 1%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 266 | 0.2 g | 69 g | 0 g |
| 1 × serving 1 tbsp | 21 g | 56 | 0 g | 15 g | 0 g |
| 1 × packet (0.5 oz) | 14 g | 37 | 0 g | 9.7 g | 0 g |
| 2 × serving 1 tbsp | 42 g | 112 | 0.1 g | 29 g | 0 g |
| ½ × serving 1 tbsp | 10.5 g | 28 | 0 g | 7.2 g | 0 g |
| 3 × serving 1 tbsp | 63 g | 168 | 0.1 g | 43 g | 0 g |
| 4 × serving 1 tbsp | 84 g | 223 | 0.1 g | 58 g | 0 g |
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Questions about Jelly
How do you make jelly from a packet?
Dissolve the jelly crystals in the amount of boiling water given on the packet, stirring until no crystals remain, then stir in the cold water. Pour into a bowl or mould and chill until fully set, usually for several hours.
Why won’t my jelly set with fresh pineapple?
Fresh pineapple contains an enzyme that breaks down gelatine, so the jelly stays runny. Cook the pineapple first or use tinned pineapple, which has been heat-treated; fresh kiwi fruit and papaya can cause the same problem.
How do you get jelly out of a mould without breaking it?
Dip the mould briefly in warm water, keeping the water below the rim, then loosen the edge with a fingertip and turn it over a plate. If it does not release, dip it again for a few seconds rather than forcing it.
How long does jelly take to set, and can you freeze it to make it quicker?
Most jelly sets in the fridge in about four hours, though a large mould may need longer. Freezing can make it set unevenly and turn watery when thawed, so allow time in the fridge instead.
How long does prepared jelly keep in the fridge?
Cover it and keep it chilled; eat it within a few days. Once served, return leftovers to the fridge promptly, and discard jelly that has been left at room temperature for several hours.
What goes well with jelly for a pudding?
Serve it with custard, pouring cream or evaporated milk; it is also often layered with fruit and sponge in a trifle. Add fruit only after it has cooled, and avoid fresh pineapple, kiwi or papaya unless cooked.
Is jelly the same as jam?
No: jelly is a set, wobbly dessert made with gelatine, while jam is a fruit preserve cooked with sugar and spread on bread. In some varieties of English, “jelly” also means a clear fruit preserve, so the meaning can depend on context.
Can you make jelly without gelatine?
Yes. Use a setting agent such as agar-agar, following its packet instructions, because it needs boiling to activate and sets more firmly than gelatine. Choose a product labelled vegetarian if you want to avoid animal-derived gelatine.
Source: USDA FoodData Central 169642 · per 100 g · carbohydrate per EU label, fibre excluded
