Quince Jam
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h.
Ready in
Calories:
2426
calories
Calories
Nutritional values
1 kilogram contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,426 cal. | (116 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 573 g | (382 %) | ||
| Sugar added | 499 g | (1,996 %) | ||
| Roughage | 59.6 g | (199 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 145 mg | (153 %) | ||
| Potassium | 1,891 mg | (47 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 306 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 573 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
How healthy are the main ingredients?
lemonPreparation steps
1.
Rinse quince. Remove stem and flower and cut shell and core barrel into cubes.
2.
Place in a saucepan and cover with 1 1/2 liters (approximately 6.3 cups) of water. Add lemon juice and boil for about 45 minutes, until soft.
3.
Line a large colander with cheesecloth and set over a bowl or pot. Pour Quince mixture into colander and drain. Squeeze residual juice from fruit.
4.
Let quince juice cool completely.
5.
Combine 1 part juice and 1 part jam sugar in a large pot and bring to a boil. Cook for 4 minutes, stirring constantly.
6.
Remove pan from heat. Pour mixture into jars and fill completely. Immediately close with a screw cap. Leave to cool and serve on fresh bread, as desired.
