Spiced Quince Jelly
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 245.4 g | (818 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 0.4 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,552 mg | (39 %) | ||
| Calcium | 2,098 mg | (210 %) | ||
| Magnesium | 219 mg | (73 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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.
