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Boiled Cider Jelly

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United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. Water
  2. Cider
  3. Quince
  4. 1 pint of
  5. 1 pound sugar
  6. Cut
Contains Sulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Quince Source of vitamin C

    Source of vitamin C · 15 mg per 100 g, 19% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Quinces, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. To each pint of boiled cider add 1 pound sugar and boil ten minutes.
  2. This makes a nice jelly for tarts.
  3. (Quince Jelly.
  4. — Polish the quinces smooth with a cloth, cut in small pieces and pack in a kettle, pour in cold water to cover, boil until soft.
  5. Make a three-cornered flannel bag, pour in the fruit and hang up to drain, pressing occasionally to make the juice run more freely.
  6. Keep in a warm place.
  7. This will also assist the process, and the weight of the fruit will cause the juice to flow freely to the point.
  8. This shape of bag should be used for all jellies-.
  9. To 1 pint of the juice add 1 pint of sugar and boil fifteen minutes.
  10. Pour into tumblers, or bowls, and seal according to directions before given.

Plating

Cookware for this recipe

  • Saucepan
  • Mixing bowl
  • Chef's knife
  • Colander
  • Kettle