Aromatic quince jam with lemons
Quince jam, rarely cooked today, tastes incredibly delicious, has a beautiful bright yellow color and has an intense aroma. In addition, quince is a low-calorie fruit: 57 kcal per 100 grams. Thus, the quince jam is one of the lighter varieties of jam.
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- 1 kg quinces without seeds and casing
- 200 ml water
- ¹⁄₂ lemon
- 1 kg sugar
- Wash the quinces and dry them with a cloth.
- Cut out the core.
- Make sure to remove all the seeds, as they contain toxic prussic acid.
- Cut the flesh into pieces.
- Place in a saucepan.
- Cover with water and bring to a boil.
- Cook over reduced heat until tender, about 15-20 minutes.
- Puree with a hand blender.
- Add freshly squeezed lemon juice and sugar, mix well.
- Bring the whole thing to a boil again.
- Cook the jam over low heat for about 30 minutes.
- Stir regularly during this process.
- In the meantime, sterilize the preserving jars so that the jam lasts as long as possible.
- Fill the jars with the hot jam and seal.
- Place upside down on a blanket, wrap and let cool:
- This creates a vacuum and the quince jam will keep for a long time.
Store the quince jam in a cool place.
- Kitchen scale
- Measuring jug
- cutting board
- Cooking pot
- Cooking spoon
- Preserving jars
Calories: 557kcalCarbohydrates: 145gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 8mgPotassium: 258mgFiber: 3gSugar: 125gVitamin A: 51IUVitamin C: 22mgCalcium: 18mgIron: 1mg
* The nutritional values in this recipe are approximate and may differ slightly from the actual value.
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