Quince Jelly
Healthy, because
Even smarter
Nutritional values
Tannins and tartaric acid from quinces have an antibacterial effect and can thus help our immune system to fend off pathogens. Contained secondary plant substances are able to catch free radicals and keep us young and healthy.
Sugar preserves the jelly and is therefore necessary if you want to prepare a large quantity for stock. However, if the quince jelly is intended to be eaten directly, you can reduce the amount of gelling sugar and instead add some agar-agar to jelly. By the way, the jelly not only tastes delicious on a sandwich, but is also ideal for baking and cooking, for example for a pear tart or roast venison.
(Percentage of daily recommendation)
| Calorie | 1,184 cal. | (56 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 282 g | (188 %) | ||
| Sugar added | 250 g | (1,000 %) | ||
| Roughage | 22.5 g | (75 %) |
| 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 | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 779 mg | (19 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 281 g |
Ingredients
- Ingredients
- 1 ½ kilograms Quince
- lemons
- 200 milliliters Orange juice
- 1 kilogram jam sugar
Preparation steps
Wipe the quince with a cloth. Remove flower and stalk, if necessary. Peel, core and cut into small wedges.
Squeeze the juice from the lemon into a saucepan with 1 1/4 liters (approximately 5 1/4 cups) water and bring to a boil. Add the quince, cover and simmer for about 40 minutes.
Let cool then strain through a sieve lined with cheesecloth. Reserve the juice.
Measure out 800ml (approximately 3 1/3 cups) quince juice. Mix with the orange juice and jam sugar. Boil for 4 minutes, skimming off any foam. Distribute between sterilized jars and let cool.
Tip: To preserve the jam/sauce for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
