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Add a photoServings: 5
Ingredients
- 2.2lbs (1kg) of quinces
- Sugar weight equal to juice weight
- Juice of one lemon
Directions
- Rub quince peel with a thick cloth to remove fuzz.
- Wash, then peel quinces, cut them into pcs without removing the core or possibly the seeds.
- Cover fruit with 2qt (2l) cool water and cook in a large pot over low heat for 30 to 40 minutes, till they are well-cooked and completely soft.
- Pour all into a very fine strainer, let the juice drain naturally (without pushing on fruit) into a recipient placed below.
- Be patient, this operation can take 3 to 4 hoursâ¦
- Weigh the juice obtained and place the equivalent weight of granulated sugar in a bowl.
- Mix juice with sugar and lemon juice in a jam pot and cook over low heat while stirring till sugar is completely dissolved.
- Next, bring it to a boil over high heat and let it cook for 10 minutes, remove foam and continue stirring till the jelly takes.
- Test on a cool plate to check best cooking time.
- Pour jelly into sterilized glass jars and let cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 5 servings | |
| Calories 70 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.12g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 241mg | 7% |
| Total Carbs 18.73g | 5% |
| Dietary Fiber 2.3g | 8% |
| Sugars 0.03g | 0% |
| Protein 0.49g | 1% |
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