Spiced Quince Jelly

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Spiced Quince Jelly
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Health Score:
100 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 13 h. 30 min.
Ready in
Calories:
302
calories
Calories

Nutritional values

1 jar contains
(Percentage of daily recommendation)
Calorie302 cal.(14 %)
Protein15 g(15 %)
Fat6 g(5 %)
Carbohydrates44 g(29 %)
Sugar added0 g(0 %)
Roughage245.4 g(818 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1.2 mg(10 %)
Vitamin K0 μg(0 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.3 mg(19 %)
Vitamin B₆0.1 mg(7 %)
Folate24 μg(8 %)
Pantothenic acid0.3 mg(5 %)
Biotin0.4 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C46 mg(48 %)
Potassium1,552 mg(39 %)
Calcium2,098 mg(210 %)
Magnesium219 mg(73 %)
Iron4.9 mg(33 %)
Iodine5 μg(3 %)
Zinc0.6 mg(8 %)
Saturated fatty acids0.8 g
Uric acid89 mg
Cholesterol0 mg
Complete sugar21 g

Ingredients

for
7
Ingredients
71 ozs Quince washed, chopped (with core)
2 lemons (juice)
3 Star anise
9 cups Pectin 1:1 (approx. quantity)
How healthy are the main ingredients?
lemon
Product recommendation
The jelly will keep for at least 6 months.

Preparation steps

1.
Place the chopped quinces in a pan and cover with 1.5 l water. Add the lemon juice and star anise and bring to the boil. Boil for approx. 45 minutes until soft, stirring occasionally.
2.
Line a large sieve with a damp jelly bag (or muslin cloth), placing it over a large pan. Pour in the quince mixture and leave overnight to drain. Do not squeeze the mixture, or the jelly will not be clear.
3.
Next day, measure the amount of juice and return it to the pan, adding approx. the same amount of jam sugar (up to 200 g less sugar may be used). Bring to the boil, stirring, and let boil vigorously for approx. 4 minutes. Drop a little jelly onto a cold plate to test whether it sets.
4.
Remove the pan from the heat. Fill the jelly into the prepared (sterile) jars until quite full. Close tightly and let cool.