Quince Fruit Jelly
Healthy, because
Even smarter
Nutritional values
This fruit jelly made from quince does not require much sugar, because instead of gelling sugar, agar-agar powder is used here. This makes it easier to adjust the sugar content by itself.
You can refine the fruit jelly with other types of fruit as you wish. Also delicious: a pinch of cinnamon gives the quince fruit jelly a Christmassy touch!
The fruit jelly can be kept for at least one month if filled in sterile jars and stored in a cool place.
(Percentage of daily recommendation)
| Calorie | 1,211 cal. | (58 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 286 g | (191 %) | ||
| Sugar added | 250 g | (1,000 %) | ||
| Roughage | 29.6 g | (99 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 935 mg | (23 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 152 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 286 g |
Ingredients
- Ingredients
- 2 kilograms Quince (Yields about 1000 ml juice)
- 40 milliliters lemon juice
- 1 kilogram jam sugar (1: 1)
Preparation steps
Rinse quinces, remove stems and flowers, peel and core, cut into cubes. Cover with 1 1/2 liters (approximately 6 cups) of water, add lemon juice and bring to a boil. Cook for about 45 minutes or until soft. Strain through a large sieve or cheesecloth, mashing quinces, and collect all resulting juice.
Measure 1 liter (approximately 4 cups) of juice and mix with jam sugar. Pour into a large pot and bring to a boil on high heat, stirring. Simmer for about 4 minutes, stirring constantly.
Remove pan from the heat. Pour jelly into prepared preserving jars and seal well. Serve as needed.
