Quince Jelly
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
1164
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,164 cal. | (55 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 277 g | (185 %) | ||
| Sugar added | 250 g | (1,000 %) | ||
| Roughage | 22.4 g | (75 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 0.4 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 719 mg | (18 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 277 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Wipe quince with a piece of cloth, remove flower and stem, and cut into eighths. Peel the ginger and cut into thin slices. Bring lemon juice with 1 1/4 liters (approximately 5 1/4 cups) of water to a boil, add quince pieces and ginger, cover and simmer for 40 minutes.
2.
Let quince cool, drain and press through a cloth, reserving the juice. Measure 1 liter of quince juice, mix with jam sugar and boil for 4 minutes. Skim foam as needed. Pour the jelly into hot rinsed jars and seal well.
Tip: To preserve the jelly for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
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