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Orchard preserve
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Preparation:
35 min.
Preparation
ready in 1 hr 20 mins
Calories:
625
calories
Calories
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1 jar contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 625 cal. | (30 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 147 g | (98 %) | ||
| Sugar added | 120 g | (480 %) | ||
| Roughage | 16.9 g | (56 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 3.8 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 558 mg | (14 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 146 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Preparation steps
1.
Rub the quinces with a cloth, then wash and peel them. Cut into quarters, then core and chop them.
2.
Place in a pan with 300 ml water and the lemon juice. Bring to the boil, cover and simmer for approx. 45 minutes until soft. Pass through a food mill to purée the fruit.
3.
Return the quince purée to the pan. Mix in the chopped pears and the jam sugar. Bring to the boil and let boil vigorously for approx. 4 minutes. (Place a little jam on a cold plate to test whether it sets).
4.
Fill the jam into the prepared jars. Close tightly and let cool.
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