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
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.
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