Ingredients Quince Jam
| the norm | 1000.0 (gram) |
| sugar | 1200.0 (gram) |
| water | 2.0 (grain glass) |
| lemon acid | 3.0 (gram) |
Method of preparation
Cut the quince into slices, remove the seed chamber, peel. For temporary storage, immediately immerse the slices in acidified water (3 g of citric acid per 1 liter of water). Pour the skin and seed chambers with water and boil for 20 minutes. Strain the broth and boil the quince slices in it until softened. Cool the slices, then dip them in boiling sugar syrup (1200 g of sugar in 2 tablespoons of water). Cook for 4 minutes, leave for 8 hours and repeat the cooking 2 more times. Add citric acid at the end of cooking.
You can create your own recipe taking into account the loss of vitamins and minerals using the recipe calculator in the application.
Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 221.8 kCal | 1684 kCal | 13.2% | 6% | 759 g |
| Proteins | 0.1 g | 76 g | 0.1% | 76000 g | |
| Fats | 0.1 g | 56 g | 0.2% | 0.1% | 56000 g |
| Carbohydrates | 58.7 g | 219 g | 26.8% | 12.1% | 373 g |
| organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 0.9 g | 20 g | 4.5% | 2% | 2222 g |
| Water | 39.3 g | 2273 g | 1.7% | 0.8% | 5784 g |
| Ash | 0.2 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 90 μg | 900 μg | 10% | 4.5% | 1000 g |
| Retinol | 0.09 mg | ~ | |||
| Vitamin B1, thiamine | 0.004 mg | 1.5 mg | 0.3% | 0.1% | 37500 g |
| Vitamin B2, riboflavin | 0.009 mg | 1.8 mg | 0.5% | 0.2% | 20000 g |
| Vitamin C, ascorbic | 2.3 mg | 90 mg | 2.6% | 1.2% | 3913 g |
| Vitamin PP, NE | 0.0366 mg | 20 mg | 0.2% | 0.1% | 54645 g |
| niacin | 0.02 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 38 mg | 2500 mg | 1.5% | 0.7% | 6579 g |
| Calcium, Ca | 6.8 mg | 1000 mg | 0.7% | 0.3% | 14706 g |
| Magnesium, Mg | 3.4 mg | 400 mg | 0.9% | 0.4% | 11765 g |
| Sodium, Na | 4.1 mg | 1300 mg | 0.3% | 0.1% | 31707 g |
| Phosphorus, P | 5.7 mg | 800 mg | 0.7% | 0.3% | 14035 g |
| Trace Elements | |||||
| Iron, Fe | 0.9 mg | 18 mg | 5% | 2.3% | 2000 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.5 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.8 g | max 100 г |
The energy value is 221,8 kcal.
CALORIUM AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Quince jam PER 100 g
- 48 kCal
- 399 kCal
- 0 kCal
- 0 kCal
Tags: How to cook, calorie content 221,8 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method of quince jam, recipe, calories, nutrients