Photo: Ernest Porzi
Quince & rosewater jelly and Quince paste
5 ingredients
45 min
MAKES about 1kg jelly and 1.7kg paste
openrecipes
This makes two preserves in one, as pulp left over from making the jelly is used to make quince paste, also known as 'membrillo' in Spain
Estimated Nutrition (whole recipe, rough)
283
Calories
1g
Protein
25g
Fat
16g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Quince | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2kg quinces , peeled, cored and roughly chopped
- pared zest and juice 1 lemon (use a vegetable peeler)
- about 1.5kg/3lb 5oz preserving sugar
- knob of butter
- 1 tbsp rosewater
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes