Quince jam in a slow cooker

Quince jam comes out indescribably delicious. Now you will learn how to cook quince jam in a slow cooker.

Recipe for quince jam in a slow cooker

Ingredients:

sweet sand – 800 g;
ripe quince fruits – 1 kg.

Manufacturing

We cut the quince fruits into quarters, remove the core, and later cut the acquired pieces into small slices.
Now we take a container, put about a third of the quince there and add 1/3 of the sugar, later again part of the quince, part of the sugar, again quince and sugar. Cover the container with a lid and leave for 2 days. During this period of time, the container must be shaken a couple of times.
After this, quite a bit of juice should be released. If the quince is not juicy enough, then add about 100 ml of water.
Place the quince in the multicooker, mix gently and turn on the “Stew” program and set the time to 30 minutes. Later, let the jam cool completely and again set it to “Stew” for 15 minutes. Later, cool completely again and set again for 15 minutes.
Place the finished jam into jars and seal.

Quince jam for the winter in a slow cooker

Ingredients:

citric acid – 10 g;
sugar – 800 g;
ripe quince – 1 kg;
drinking water – 500 ml.

Manufacturing

We wash the quince well. Cut into slices and cut out the seed part.
Heat the water and add half the citric acid. Place the quince slices in boiling water for about a minute.
Place the ingredients in a multicooker bowl, alternating layers of quince and sugar. Cover with a towel and leave for 12 hours. Place the decoction in which the quince was blanched in the cold.
Heat the quince with the released juice in the “Stew” mode for 30 minutes. If not much juice has been released, cook the syrup: add 120 g of sugar to 120 ml of water and pour until it dissolves and pour it over the fruit. Later, let it sit for 10 minutes, boil again on “Stewing” for 20 minutes, set aside for 10 minutes and cook again for 20 minutes in the same mode.
Place the jam in steamed jars and seal.

Quince and apple jam in a slow cooker

Ingredients:

sweet and sour apples – 500 g;
sugar – 1 kg;
ripe quince – 1 kg.

Manufacturing

Peel apples and quince, remove warped areas and core. Next, cut the fruit into slices and place in a saucepan.
Add sugar to the mixture and leave for 8 hours.
Place the mixture in a multicooker saucepan and cook in the “Stew” mode for 40 minutes. After 2 hours, let it sit and cook in the same mode for another 40 minutes. Leave again for 15 minutes and boil again for the 3rd time.
Distribute the finished jam, which has become golden-red in color, into steamed jars and immediately roll up.

Quince jam in a slow cooker

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We will need:
Quince
Sugar

Step-by-step recipe description

Show as huge photos with description

1. For 1 kg of quince you will need 900 grams of sugar. I cooked two kilograms of quince right away. Some recipes recommend adding lemon. I didn’t add any, quince itself gives quite a good sourness.

2. Wash the quince, remove the seeds and cut into slices 1-1.5 cm wide.

3. Place the quince, sprinkling layers of sugar, into a deep container, cover with a lid and leave for two days until the juice releases. From time to time, shake the pan with quince or gently stir the contents with a spatula.

4. I came across advice on the Internet that if there is not a lot of juice, then you can add some water. In my case there was a lot of juice, quite a lot! I had to take the excess juice into a jar and later add it to the tea). Delicious.

5. Transfer the quince to the multicooker bowl. And again, the advice from the web is to cook for 30 minutes in the “Stew” mode, but everyone’s multicooker is different; for me, nothing even boils during “Stew.” Therefore, I cooked for 30 minutes in the “Baking” mode (I have a Panasonic10). Then let the jam cool completely and repeat the cooking process once or twice, but for 15 minutes each. The finished quince will change color and the syrup will thicken.

6. Place the finished quince jam in sterile jars or serve immediately with tea.
Enjoy your tea!

Quince jam in a slow cooker

Preparation time: 2 days

Production time: 1 hour

Number of servings: 12 pcs.

Ingredients

Quince jam

To make this jam, we take only two ingredients - quince fruits and sugar. And in the end we will get fragrant, catchy taste and amber-colored quince slices. The jam that comes out is simply unusual. The syrup is similar in consistency to honey, and the slices are similar to candied fruits.

I think it would be interesting to serve with tea or decorate dessert with quince slices. If you like the recipe, make this jam while you still have quince. This recipe can also be prepared on the stovetop. Bon appetit!

How to prepare “Quince jam in a slow cooker” step by step with photos at home

To make jam, you need to take quince and sugar (I took 800 g for 1 kg, you can take 900 g) to taste.

Wash the quince fruits thoroughly. Cut in half, remove core. Cut into slices 1.5 cm wide.

Lay out the chopped fruits in parts and immediately cover with sugar so that the slices do not darken.

Cover the outer layer of the slices with the remaining sugar. Close the lid of the pan and leave for a couple of days (maybe less time will be needed, depending on the juice that has been released and how the quince slices are soaked in it). Shake the bowl with quince fruits from time to time to distribute the sugar evenly.

During the night (that is, the dark time of day), the quince will release juice (ripe fruits). Stir gently so that the remaining sugar dissolves in the juice. Once the sugar has dissolved and the slices have been saturated with juice, you can begin making jam. If the quince does not produce much juice, add 50-100 ml of water.

Place the prepared quince mass with juice into the multicooker bowl (I have a Panasonic multicooker). Place the bowl in the multicooker. Turn on the “Quenching” manufacturing mode. Set the time to 30 minutes. Enable "Start". Prepare jam with the lid open. Cool and repeat the simmering process once or twice for 15 minutes. If you want the slices to be hard, like candied fruit, cook longer, and if they are soft, just boil them twice. Pay attention to the color of the jam.

After the time has passed, turn off the multicooker. Try the syrup. If a drop of syrup does not spill, the jam is ready. Remove the bowl from the multicooker.

Place the finished jam into prepared, sterile jars. Store in a dry place. Serve with tea, decorate desserts with slices.

Quince jam slices in a slow cooker

The content of the article:

Ingredients
Step-by-step production: recipe with photos
Video recipe

Do you love jam as much as we love it? If the answer is yes, then our recipe will come in handy for you. Quince jam is the most delicious in our opinion. And just look at the quince - a wonderful fruit, but the taste is not at all so great. But what’s amazing is that after heat treatment, quince reveals all its best sides - smell and taste.

We will cook the jam in slices - it will turn out to be marmalade with an incredible color. You can eat it as a snack with tea, or add it to mineral water pancakes, or make a pie with it. In general, there are a huge number of options. Well, are you ready to make jam? Then we’ll tell you one more news, we’ll cook it in a slow cooker - it’s simpler and you don’t need to watch.

Calorie content per 100 g - 198.12 kcal.
Number of servings - 5 cans
Production time - 50 minutes

Ingredients:

Quince – 1 kg
Sugar - 800 g
Citric acid - 1 tsp.

Step-by-step preparation of quince jam in a slow cooker: recipe with photos

1. First, of course, we will prepare the quince. Wash it well and cut it into slices, removing the seed boxes. You can also remove the skin, then the slices will be softer. Likewise, it would not be a crime to deviate from the appearance of the clipping.

2. Place all the slices into the multicooker bowl. The smell permeates the entire kitchen. Mmm. If you cook jam in a pan, then choose a thick-bottomed one.

3. Sprinkle the quince with sugar and citric acid. Mix well or shake a couple of times so that all the slices get their share of sugar.

4. Leave everything like this for at least 12 hours. Quince must yield a lot of juice. If it is not there, the jam will burn. During this period of time, do not be lazy to stir the quince several times (naturally, if you left it overnight (that is, in the dark) , you do not need to stir it, only in the morning) so that all the sugar is dispersed. You see in the photo - the quince has given up a lot of juice, the slices are floating in it. There turned out to be a lot of sugar during the day (we left it overnight (that is, in the dark) ), but we stirred everything well and the sugar quickly disappeared.

5. Place our bowl in the multicooker and select the stewing mode for 15 minutes. It is necessary for the bowl and jam to warm up so that you can stir a couple more times. In this case, all the sugar will probably be mixed. Then we select the “baking” or steaming mode. Set the time to at least 30 minutes and close the lid. You can open and stir the jam several times, but this is not necessary.

6. After the designated time, open the lid and admire the result. If the thickness and color suits you, you can put the jam in unstained jars. Otherwise, cook the jam to the desired thickness. Just keep in mind that after cooling, the jam will be much thicker than when warm.

7. Ready-made quince jam can be stored in the basement or in a dark place (kitchen cabinet) at room temperature.