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The golden, down-covered quince changes color when it is cooked to give a pinkish-amber jelly. This autumnal fruit in combination with the pelargonium is high in pectin and is therefore ideal for jams, jellies and preserves. For an English touch to a meal, serve this jelly with meat or poultry. It is also delicious spread on buttered bread.
Ingredients: Quince(48%), glucose, pelargonium(2%), sugar, glucose, citric, potassium sorbate 0.1%.
It may contain sulfites.
|
|
Per 100g |
|
Energy |
1072kJ / 256kcal |
|
Total Fat |
0.7 g |
|
Total Carbohydrates |
65 g |
|
Of which sugar |
50 g |
|
Edible Fiber |
1.2 g |
|
Protein |
1.3 g |
|
Sodium |
0.01 mg |
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