yvqj
yvqj

Quince Jelly 150g

$6.50

This classic jelly can be eaten as a dessert or served on a cheese platter. Melt a little and spoon over chicken fillets at the end of cooking time.

SKU: yvqj Categories: , ,

Additional Information

Weight 0.150 g
Suggested Usage

Serve with a cheese platter or spoon on chicken fillets at the end of cooking to enhance their flavour.

Ingredient Declaration

Quince (38%), water, sugar, freshly squeezed lemon juice, spices.

Country of Origin

Made in Australia from at least 99% Australian ingredients.

Allergens

Gluten free

Best Before

18 months

Serving size: 10g
Servings per package: 15

Average Quantity per Serving Average Quantity per 100 g
Energy (kJ) 112kj 1117kj
Protein (g) 0.1g 0.5g
Fat, Total (g) 0.0g 0.2g
– Saturated (g) 0.0g 0.0g
Carbohydrate (g) 6.2g 61.6g
– Sugars (g) 6.2g 61.6g
– Sodium (mg) 1mg 15mg

Quince Chicken

  • Take one chicken breast, make a pocket hole at the top and stuff with one slice of Camembert cheese and one tsp of Quince Jelly.
  • Lightly fry in a hot pan then finish off in the oven until cooked.
  • Serve with roast vegetables and a spoonful of Caramelised Balsamic Onions on top of chicken.

Chilli Quince Ribs

  Serves 4-6 as a snack 1kg baby back pork ribs, cut into individual ribs 1/2 cup Mad Dog Chilli Salsa 1 jar Yarra Valley Preserves Quince Jelly Coriander leaves and lime wedges, to serve Sea salt   Place ribs into a large saucepan and cover with cold water.  Season with 3 tsp sea salt then bring to a simmer, reduce heat to low-medium and boil for 1 hour until the meat is very tender. Combine salsa, quince jelly and 2/3 cup (160ml) water in a blender.  Blend until a smooth liquid, transfer to a small saucepan and heat over a medium-high heat until the liquid has reduced by half and is thick and syrupy. Reserve half the sauce for basting, toss the ribs in the remaining half to coat. Preheat a BBQ to medium.  Cook ribs, turning and brushing with extra glaze every 2-3 mins until the ribs are charred slightly and sticky. Brush ribs with remaining glaze, cover with foil and allow to rest 5 mins before serving with lime wedges and coriander.