Quince Jam - BeeaaB - MyBeeaaB

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Jam is one of the most attractive and delicious jams of the autumn season which, in addition to its good taste, is very good and tempting.

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Quince Jam and takes into account daily calorie and macronutrient needs, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA, and proteins with a breakdown of essential and semi-essential amino acids, and all daily requirements for micronutrients such as vitamins and major and minor minerals in the diet of Male 51-year-old individual with a height of 187 centimeters, weight of 82.85 kilograms, and with specified aerobic physical activity in terms of time, intensity, and duration on a daily basis.

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Calories

Carbohydrate

Protein

1% >

Threonine

1% >

Isoleucine

1% >

Leucine

1% >

Lysine

1% >

Valine

1% >

Tryptophan

Histidine

1% >

Tyrosine + Phenylalanine

1% >

Methionine + Cysteine

1% >

Fat

1% >

Essential Fatty Acids (PUFA)

Omega-3

Omega-6

MUFA

1% >

SFA

1% >

Fiber

1% >

Water

1% >

Total Sugar

15%

Vitamins

vitamin c

Thiamine vitamin b1

Riboflavin vitamin b2

1% >

Niacin vitamin b3

1% >

Pantothenic acid vitamin b5

1% >

Pyridoxine vitamin b6

1% >

Folate vitamin b9

1% >

Choline

1% >

vitamin a

1% >

vitamin k

1% >

vitamin e

1% >

Minerals

Calcium

1% >

Iron

Magnesium

1% >

Sodium

1% >

Zinc

1% >

Selenium

1% >

Potassium

1% >

Phosphorus

1% >

Manganese

Copper

In this section, nutritional values are provided for the cooked dish. For raw ingredient amounts, please refer to the cooking instructions.

The weights of ingredients may change during preparation.

Ingredients

Food itemValue

Quinces,1000 gr

Sugars, granulated800 gr

Beverages, water, tap, well1500 Ml (1500 gr)

Lime juice2 gr

Nuts, shelled walnut10 Unit (80 gr)

Baking jam

To make jam, we first wash them well and cut it in the middle to separate the cores. Now chop them as desired and pour into a suitable pot and add 2 glasses of water and sugar and put the pot lid. Put the pot on high heat to boil. After boiling, reduce the heat and place it on the tail pot and allow the jam to cook for 4 hours and reach the right concentration. If you want your jam to become red you should know that the tail will make the color red. When baking the jam, be careful that the nectar of the jam gets tighter after cooling, so we should not remove the jam from heat. After about 5 minutes we remove the pot lid, we must make sure that the jam has reached the right consistency. To this end, pour a drop of jam into a glass of cold water, if the nectar reaches the bottom of the glass without collapse, meaning that our jam is suitable, but if the jam needs it. If the nectar is collapsed, we still have to heat it for another 2 to 5 minutes to reach the right concentration. Then add the walnut and lemon juice and allow it to boil for another 5 minutes and then remove from heat and allow the jam to cool completely. Then pour it into the glass container and close the door and put it in the fridge.