Quince and Chestnut Jam
Nutritional values
(Percentage of daily recommendation)
| Calorie | 492 cal. | (23 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 113 g | (75 %) | ||
| Sugar added | 72 g | (288 %) | ||
| Roughage | 13.8 g | (46 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 773 mg | (19 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 92 g |
Ingredients
Preparation steps
Peel, quarter, core and cut the quince into cubes. Transfer to a bowl, add the preserving sugar and lemon juice and mix well. Let stand overnight.
With a knife, cut a cross in the rounded side of each chestnut.Blanch the chestnuts in a pot of boiling water for 5 minutes. Drain, rinse under cold water and peel. Place the chestnuts in a pan with water to cover and bring to a boil. Partially cover the pan and simmer until soft, about 30 minutes. Drain, reserving the water. Heat the sugar in a saucepan until golden brown and caramelized. Split the vanilla bean lengthwise and add to the pan with the sugar. Add With 60 ml (approximately 1/4 cup) of the chestnut cooking water and the chestnuts and simmer over low heat for 15 minutes. Remove the vanilla bean, transfer the chestnuts to a blender and puree.
Place the quinces and the soaking mixture in a pot and bring to a boil. Boil 4 minutes. Stir in the chestnut mixture until well combined. Spoon into sterilized canning jars with lids, seal and let cool.
