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Quince Jelly

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  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 8 ingredients

  1. Quinces
  2. Cut
  3. Apple
  4. a quart of water
  5. Rub
  6. a pint of juice
  7. 2 quarts of fruit
  8. a pint of sugar

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. Rub the quinces with a coarse crash towel;
  2. cut out the blossom end.
  3. Wash the fruit and pare it and cut in quarters.
  4. Cut out the cores, putting them in a dish by themselves.
  5. Have a large bowl half full of water;
  6. drop the perfect pieces of fruit into this bowl.
  7. Put the parings and imperfect parts, cut very fine, into the preserving kettle.
  8. Add a quart of water to every 2 quarts of fruit and parings.
  9. Put on the fire and cook gently for two hours.
  10. Strain and finish the same as apple jelly.
  11. The perfect fruit may be preserved or canned.
  12. To make quince jelly of a second quality, when the parings and fruit are put on to cook put the cores into another kettle and cover them generously with water and cook two hours.
  13. After all the juice has been drained from the parings and fruit, put what remains into the preserving kettle with the cores.
  14. Mix well and turn into the straining cloth.
  15. Press all the juice possible from this mixture.
  16. Put the juice in the preserving kettle with a pint of sugar to a pint of juice;
  17. boil ten minutes.

Plating

Cookware for this recipe

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