Sue Bedford (MSc Nutritional Therapy)
Quince are in season from October to December in the UK and I was lucky enough to have been able to pick some with a friend from her garden….to make some quince jelly. Why not see if you can get hold of some and make some to enjoy this festive period? Quince resemble pears but are bitter raw, and so need to be cooked to be enjoyed.
Quince are from Caucasus where it still grows wild today, the quince made its journey west across to the Mediterranean regions of Europe around 600BC. In ancient Greece, the quince was heralded as a fruit of love, marriage and fertility. It arrived in England in 1275 and was often used in jams, pies, jellies and crumbles and was often served alongside meat or cheese.
If you haven’t tried a quince before, you may be surprised to know that it’s filled with various nutrients. It’s particularly known for its vitamin C, zinc, potassium, copper, iron and fibre content, all of which can bring various benefits to your health and fertility:
Quince is rich in fibre, a dietary substance that helps keep weight down and prevent overeating by keeping your stomach feel full longer. A single, small fruit provides 7 % of the daily recommended value for fibre
Thanks to quince’s fibre content, your digestive health may be given a boost as well. Fibre is an important component in helping prevent common stomach problems such as inflammatory bowel disease or diverticulitis. Fibre also helps normalize bowel movements, thereby helping lower your chances of developing constipation.
Blood Pressure Maintenance
Potassium is a well-known vasodilator, which means that it can help your arteries relax to help maintain blood pressure in the healthy range and reduce overall strain in your cardiovascular system.
Immune System Boost
Quince is known for its vitamin C content, which is an effective tool in boosting your immune system.
Quince jelly (It also goes well with meat dishes especially game).
3kg ripe quinces, unpeeled
1kg preserving sugar or s of choice(or 500g to every 600ml of strained juice)
Pared rind and strained juice of 2 lemons
Method: Wash the quinces well and cut into chunks, removing any blemished or rotten parts – it’s fine to keep the skin on and the cores in. Put in a large pan and pour over enough water to just cover the fruit. Simmer until pulpy, which will take at least an hour.
Put the pulp into a jelly bag or muslin cloth and leave to drip for at least 4 hrs (or overnight).
Measure the juice (it’s likely to be about 1.25 litres) and pour it into a preserving pan. Stir in the appropriate amount of sugar, the lemon rind, tied together in a piece of muslin, and the lemon juice.
Heat slowly, stirring occasionally to dissolve the sugar. Bring to the boil rapidly, skimming the scum off the top, until the jelly reaches setting point.
Pour into warm, dry jars, cover and seal.
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