Quince and Pistachio Jelly with Riesling

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Quince and Pistachio Jelly with Riesling
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Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
506427
calories
Calories

Nutritional values

1 glass contains
(Percentage of daily recommendation)
Calorie506,427 cal.(24,116 %)
Protein4 g(4 %)
Fat8 g(7 %)
Carbohydrates124,768 g(83,179 %)
Sugar added124,750 g(499,000 %)
Roughage14.7 g(49 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1.6 mg(13 %)
Vitamin K7.4 μg(12 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.3 mg(11 %)
Vitamin B₆0.1 mg(7 %)
Folate26 μg(9 %)
Pantothenic acid0.4 mg(7 %)
Biotin2.7 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C34 mg(36 %)
Potassium3,070 mg(77 %)
Calcium1,292 mg(129 %)
Magnesium42 mg(14 %)
Iron364.9 mg(2,433 %)
Iodine6 μg(3 %)
Zinc25.9 mg(324 %)
Saturated fatty acids0.9 g
Uric acid69 mg
Cholesterol0 mg
Complete sugar124,767 g

Ingredients

for
8
Ingredients
1 ⅘ kilograms Quince
150 milliliters white wine (such as Riesling)
1 organic lemon
1000 kilograms jam sugar (1:1)
100 grams unsalted Shelled pistachio
How healthy are the main ingredients?
lemon

Preparation steps

1.

Rinse the quince, remove the stem and cut into cubes. Place in a large pot with 1 liter of water. Rinse the lemon, peel and set aside the zest. Squeeze out the juice and add to the quince. Cook until soft, about 45 minutes.

2.

Place a large colander over another large pot and line with cheesecloth. Pour in the fruit pulp and drain the juice. Set aside to cool completely. Measure the juice and add wine to make 850 ml (approximately 3 1/2 cups) of liquid. Cut the lemon zest into fine strips and add to the liquid.

3.

Mix with the preserving sugar and bring to a boil over high heat while stirring vigorously. Cook for about 4 minutes, until bubbly without stirring. Add the pistachios and cook for another minute. Pour into sterilized jars, place the tops on the jars and let cool fully.

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