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Ingredients
Quince and Pistachio Jelly with Riesling
- 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
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.
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.
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.
(Percentage of daily recommendation)
| Calorie | 506,427 cal. | (24,116 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 124,768 g | (83,179 %) | ||
| Sugar added | 124,750 g | (499,000 %) | ||
| Roughage | 14.7 g | (49 %) |