Quince Jam
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
568
calories
Calories
Nutritional values
1 cup contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 568 cal. | (27 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 135 g | (90 %) | ||
| Sugar added | 122 g | (488 %) | ||
| Roughage | 18.3 g | (61 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 353 mg | (9 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 134 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 7 ½ cups sugar
- ⅜ cup liquid Pectin
- 4 cups water
- 48 ozs Quince (cored and chopped with peels on)
- ¼ cup lemon juice
How healthy are the main ingredients?
sugarPreparation steps
1.
Sterilize 8 (1/2 pint) jars in boiling water for at least 5 minutes, and have new lids ready.
2.
Place the quinces in a large pot, and pour in water. Bring to a boil, then reduce heat to low, and simmer, covered, for 15 minutes.
3.
Strain off 4 cups of the juice. Mix juice with sugar and lemon juice in a heavy pot, and bring to a boil over high heat, stirring constantly. Stir in pectin, and return to a boil. Boil for 1 full minute, stirring constantly. Remove from heat and skim off foam.
4.
Ladle into hot sterile jars, and process for 10 minutes in a hot water bath to seal. Refrigerate jelly after opening.
5.
Store sealed jars in a cool dark place. Refrigerate jelly after opening.
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