Quince Jam

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Quince Jam
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
1255
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie1,255 kcal(60 %)
Protein2 g(2 %)
Fat0.5 g(0 %)
Carbohydrates326.45 g(218 %)
Sugar added249.5 g(998 %)
Roughage9.5 g(32 %)
Vitamin A20 mg(2,500 %)
Vitamin D0 μg(0 %)
Vitamin E0 mg(0 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1 mg(8 %)
Vitamin B₆0.2 mg(14 %)
Folate15 μg(5 %)
Pantothenic acid0.4 mg(7 %)
Biotin0.5 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C78.6 mg(83 %)
Potassium1,000 mg(25 %)
Calcium57.5 mg(6 %)
Magnesium40 mg(13 %)
Iron3.62 mg(24 %)
Zinc0.22 mg(3 %)
Saturated fatty acids0.05 g
Cholesterol0 mg

Ingredients

for
5
Ingredients
2 kilograms Quince (to yield about 1000 ml juice)
40 milliliters lemon juice
1 kilogram jam sugar (1:1 ratio)

Preparation steps

1.

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. 

2.

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. 

3.

Remove the pan from the heat. Fill the prepared jars to the brim, seal tightly, and cool completely.