Quince Jelly
(Percentage of daily recommendation)
| Calorie | 776 cal. | (37 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 185 g | (123 %) | ||
| Sugar added | 166 g | (664 %) | ||
| Roughage | 14.9 g | (50 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 478 mg | (12 %) | ||
| Calcium | 28 mg | (3 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 185 g |
Preparation steps
Rinse the quinces, remove flowers and stems, peel, core and cut into cubes. Place in a saucepan and cover with 1 1/2 liters (approximately 6 cups) of water. Add the lemon juice. Bring to a boil and simmer for 45 minutes until soft, stirring occasionally.
Line a fine sieve with cheesecloth and place over a large pot. Strain the quince mixture through the cheesecloth-lined sieve. Allow the quince juice to cool completely. Measure the juice to get 1.2 liters (approximately 5 cups). Pour into the saucepan and stir with the jam sugar. Bring to a boil and cook, while stirring, until bubbling, about 4 minutes.
Remove the pan from the heat. Pour onto a parchment-lined baking sheet and allow to cool completely. To serve, cut into pieces and serve with toasted bread and savory cheeses, such as Gouda.