Quince Jam with Walnuts
This one may not be for everyone — but it's well worth a try! Honestly, I only know a single recipe that uses quince, and this is it: quince jam with walnuts. Not long ago my husband's grandmother sent us a couple of pounds of quince from her village, and I couldn't think of anything better to do with it than make this preserve from my mom's recipe. Here's exactly how to cook quince jam.
Valeria
Recipe author
Quince Jam with Walnuts
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 3 %
1 g
Fats 6 %
2 g
Carbohydrates 90 %
28 g
133 kcal
GI:
21
/
0
/
79
- Start by washing the quince thoroughly, cutting each fruit into quarters, removing the seeds, and slicing the quince into wedges. In a saucepan, bring the water and sugar to a boil to make a syrup. Add the quince to the boiling syrup and cook for 10 minutes. Take it off the heat and let it rest for half a day. Then bring the jam back to a boil and cook about 5 minutes. Cool again and rest another half day. On the third round, bring the jam to a boil and add the vanilla, the chopped walnuts, and the lemon cut into thin slices, peel and all. As soon as you take the jam off the heat, spoon it into jars and seal.
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Quince - 40 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vanilla - 288 kcal/100g
- Water - 0 kcal/100g
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