Quince Preserve
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 13 h. 30 min.
Ready in
Calories:
423
calories
Calories
Nutritional values
1 kilogram contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 423 cal. | (20 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 58 g | (193 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 127 mg | (134 %) | ||
| Potassium | 1,794 mg | (45 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 294 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 82 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
How healthy are the main ingredients?
sugarPreparation
Kitchen utensils
1 Skillet mit Deckel, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Fine grater, 1 Grill pan, 1 eventuell Toaster, 1 Brush
Preparation steps
1.
Cut the quinces into rough pieces; there’s no need to peel or core them and put into a large heavy-based pan with the water.
2.
Place over a low heat and slowly bring to a boil. Reduce the heat and simmer gently for about 40-50 minutes until the fruit is reduced to a pulp.
3.
Ladle the fruit and juices into a scalded jelly bag. Strain through the jelly bag overnight into a large bowl.
4.
Measure the juice into a large heavy-based pan and to every 600ml| 20 fl oz juice allow 450g| 1lb sugar.
5.
Heat the juice and sugar and stir over a low heat until the sugar has dissolved completely.
6.
Bring to a boil and boil rapidly for about 15 minutes until setting point is reached.
7.
Pour into warm sterilised jars, cover, seal and label
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