Quince Jam
Nutritional values
(Percentage of daily recommendation)
| Calorie | 969 cal. | (46 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 229 g | (153 %) | ||
| Sugar added | 200 g | (800 %) | ||
| Roughage | 23.7 g | (79 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 0.4 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 748 mg | (19 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 229 g |
Ingredients
- Ingredients
- 2 kilograms Quince (to yield about 1000 ml juice)
- 40 milliliters lemon juice
- 1 kilogram jam sugar (1:1 ratio)
Preparation steps
Thoroughly rinse the quinces. Remove the stems and flowers, then cut the fruit into cubes. Place in a saucepan, and cover with 1.5 liters (approximately 1.5 quarts) of water. Mix in the lemon juice and bring to a boil. Cook for 45 minutes until soft, stirring occasionally.
Line a fine strainer with cheesecloth, and place over a large pot. Pass the cooking liquid and quince through the strainer. Squeeze the quince, making sure to extract all of the liquid. Cool the juice completely. Measure the juice (there should be about 1.2 l), then add to a saucepan. Mix with the same amount of jam sugar, though it may be up to 200 g (approximately 7 ounces) less. Bring to a boil, stirring constantly, and cook for 4 minutes.
Remove the pan from the heat. Fill the prepared jars to the brim, seal tightly, and cool completely.
