Quince jam in a slow cooker will delight you with its sweet and sour taste. Spread it on bread, wash it down with unsweetened green tea and enjoy!
Quince jam in a slow cooker.
Option #1.
Ingredients:
Quince fruits – 1 kilogram
- granulated sugar – 820 g
Preparation:
It’s worth noting right away that you should prepare the fruit 2 days before you plan to cook it. Processing fruits does not require much physical effort on your part. Cut into quarters, cut out the core along with the seeds, crumble into slices. Take a container, place one third of the sugar, quince, then another layer of granulated sugar and the last layer of fruit. Sprinkle with sugar one last time and leave for a couple of days. During the specified period, shake the pan several times so that the contents are evenly distributed. Cover the vessel with a lid.
After two days, the fruit will release enough juice to cover all the slices. If there is not enough juice, add 100 ml of water. Transfer the contents along with the juice into a multi-cooker bowl, stir with a silicone spatula. Set the “Extinguishing” function, the required time is half an hour. There is no need to cover it with a lid. After turning on the “Warming” mode, wait until the contents cool completely. To speed up the process, remove the saucepan and place it on the table. Insert it again, set to “Extinguishing”, time – 15 minutes. do the procedure again. In total, you need to boil the treats 3 times. When ready, pack it into jars.
Try and
Quince jam in a slow cooker.
Option #2.
To prepare, take one kilogram of quince fruits and sugar. Wash the fruit, dry it, cut out the seed pod, but you can leave the peel. Be sure to trim any damaged areas. Chop the fruit into pieces, place in a suitable bowl, add sugar, stir, cover, and leave for 72 hours. Stir the mixture once every day. Do this very carefully! Boil the mixture with the “Stew” function set in 2 steps, half an hour each. At the very beginning, cover the bowl with a lid, and after the boiling process begins, open it. Allow 6 hours between cooking to allow the delicacy to cool completely. Seal the jam into clean jars.
If you don't have a multicooker on hand, you can use a bread maker.
Ingredients:
Quince – 0.7 kg
- lemon
- sugar – 0.6 kg
Cooking steps:
Peel the washed fruits, remove the core, and chop into small pieces. Rinse the lemon, chop it into large slices, and then chop it. Mix lemon pulp with fruit mixture and sugar. After a couple of hours, when the juice begins to stand out, transfer it all to the bread machine. Set the "Jam" function. Just an hour and a half and you can enjoy excellent preparation. In order to preserve it for the winter, package it in jars and seal.
Quince is a fruit common in the Caucasus and Transcaucasia. It does not grow in central Russia, but it cannot be called rare either. From October until the end of winter it is sold in supermarkets. Everyone knows the yellow fruit, similar to a pear, with a slightly hairy skin. They are added to various dishes and used in the preparation of preserves, marmalade, jam and sauces for meat.
Anyone who wants to try fresh quince will be disappointed. It is woody and astringent. But after heat treatment, quince reveals its taste. The jam it makes is tasty, fragrant and has a very beautiful amber color. The main thing is that the hardness of the fruit helps maintain the shape of the pieces in the syrup.
Little secrets
In appearance, quince is similar to a pear, but in taste and chemical composition it stands apart. Both the fruits and seeds of quince have medicinal qualities. The fruits contain several dozen seeds, from which antibacterial decoctions are made for peptic ulcers and problems with the gastrointestinal tract. The seeds contain a lot of mucilage and pectin, which makes the jam dense and thick. When cooked together with the seeds, the jam becomes dark amber in color.
The color, consistency and taste of the finished dish depend on how, how long the jam is cooked and what ingredients are used. Many people use the natural density of quince to preserve the pieces whole. They are soaked in syrup, become translucent, but do not fall apart.
The color of the jam can be light amber or dark, almost red, but it is always very beautiful.
The color is affected by the duration of cooking (the longer, the darker), the use of seeds in the process (they give a rich color) and the presence of lemon juice or citric acid (lightens).
The most common recipe for quince jam is the following: cook the pieces until tender with sugar in a 1:1 ratio by weight. Further nuances depend on the method in which you will prepare the jam. The basis can be slices or cubes, syrup or sugar. You can pre-blanch the quince pieces, as you like.
Classic recipe with step-by-step photos
Let's prepare classic quince jam. Based on it, you can cook many other preparations and thus show your culinary talent. The preparation time for this jam is 1 hour. But this does not mean that 60 minutes will pass from start to finish of cooking. Cooking goes through several stages, after each of which it needs to be soaked. In total, this process takes 2-3 days.
- quince (peeled) - 1 kg;
- granulated sugar - 1 kg;
- citric acid (powder) - a pinch;
- water - 2 glasses.
Calorie content per 100 g: 274 kcal.
Preparation:
Cut the quince into small slices, removing the peel.
Place the slices in very cold water to prevent them from darkening.
Pour water over the peel and cook for 10-15 minutes. Then take it out and strain the broth.
The slices need to be blanched in the same broth. To do this, add citric acid and place the slices in a boiling broth for 2-4 minutes. If you like tough pieces, you can skip this and the next point.
Remove the slices and, after cooling, cut them into cubes.
After this, add granulated sugar to the broth in which the quince peel was boiled and mix thoroughly. The result will be a syrup in which pieces of fruit will be cooked.
Boil sugar syrup and add cooked, diced quince pieces. It is necessary to bring the jam to a boil, reduce the heat and cook for 5-7 minutes.
In order for the syrup to completely saturate the quince, you need to leave the jam in the room overnight. Then pour the remaining sugar into the jam. Bring to a boil again and cook for five minutes. Leave to cool for a day or several hours.
Repeat the procedure a third time. The volume of jam will decrease and take on a reddish tint.
The jam should be placed hot into sterilized jars. They need to be closed with screw caps or plastic caps.
How to cook quince delicacy in slices
One of the options for quince jam is made into slices with peel and seeds, which not only make the jam medicinal, but also give it a rich color and a special aroma. The seeds do not need to be removed after cooking; they feel like pine or other nuts in the jam.
In this jam, the quince pieces remain strong, and the jam itself turns out dense and thick. You can not only eat it with spoons, but also spread it on toast like marmalade.
This consistency is obtained by boiling quince seeds, which contain a lot of pectin, in syrup. There is also pectin in the peel.
Preparation time: from 2 to 4 days.
- ripe quince - 1.2 kg;
- granulated sugar - 1 kg;
- citric acid - 0.5 tsp.
Calorie content per 100 g: 265 kcal.
Preparation:
- Cut the quince into slices without peeling the skin. Do not throw away the seed chambers, but put them in a jar; they will be useful to us at the end of cooking. If there is a lot of quince, then the seeded and cut slices should be placed in a bowl of cold water to prevent darkening.
- This step can be skipped by those who like strong, uncooked pieces in syrup. Many people use blanching for quince. This fruit is characterized by increased hardness of the fruit, so they can be doused with boiling water, but not boiled. Or another option: boil a little in acidified water for 2-5 minutes. This procedure will allow the pieces to be soaked in syrup much faster.
- Freshly cut or blanched slices should be covered with sugar and citric acid should be poured in there. This is done so that the quince releases juice. Then you won’t need to cook a separate syrup from sugar and water, and the jam itself will be thicker and more concentrated. You don't have to pour out all the sugar at once. To begin with, it will be enough for the slices to be slightly coated with sugar. The basin should be left overnight or a little longer so that the quince is soaked.
- Cook the jam in periods: 3-5 minutes after boiling, then turn off and leave for 12-24 hours. Repeat this 3 times. Place the remaining sugar during the second boil.
- Add the seeds to the jam during the final boil.
- Place the finished product hot into sterilized jars.
The jam turns out to be bright, rich red-amber color. The slices are strong, translucent, similar to candied fruits. The seeds give the jam additional aroma and piquancy.
Quince jam with walnuts
This is a festive version of jam. Dense, fragrant pieces of quince are combined with walnut halves soaked in syrup. This jam is cooked in the same way as the basic version, only during the cooking process you need to add nuts to it.
Cooking time: 2-4 days depending on the breaks between cooking.
- sugar - 0.8 kg;
- water - 1 glass;
- lemon juice - 1.5 tablespoons;
- walnuts - 1 cup.
Calorie content per 100 g of product: 398 kcal.
Preparation:
- The quince is peeled and cut into slices and then into cubes. The cubes are filled with 2 cups of sugar. While the juice is released from the quince, you can move on to the next stage.
- Walnuts are peeled and cut into large or small pieces as desired. You can leave the halves.
- A decoction is boiled from the peel, seeds, and a glass of water for 25-30 minutes.
- The remaining sugar is added to the strained broth, the syrup is boiled, and lemon juice is poured into it.
- The syrup is poured onto the quince with sugar and put on fire. After boiling, keep on fire for no more than 5 minutes, then soak for a day after adding walnuts.
- The procedure is repeated 2 more times, after which the jam is poured into jars.
Quince jam in a slow cooker
In order to make delicious jam in a slow cooker, you need to take into account its features. To prepare this method, the fruit does not need to be blanched. The chopped pieces are cut together with the peel.
Preparation time: 2 days.
- quince (peeled and chopped) - 1 kg;
- sugar - 0.8 kg;
- lemon juice - 1.5 tablespoons.
Calorie content per 100 g of product: 276 kcal.
Preparation:
- Cut the quince into cubes or slices.
- Add sugar, pour in lemon juice and leave for a day, stirring constantly.
- Place the contents in the multicooker bowl and set the “Stew” mode for 20 minutes.
- Leave in the closed slow cooker until it cools completely.
- Divide into jars.
The value of this recipe is in its simplicity. This requires minimal effort.
- There are several secrets to making quince jam as dense as marmalade. There is a lot of pectin in quince, but especially in the peel and seeds. There is a field for culinary creativity here. You can boil the seeds for half an hour and prepare a syrup based on this decoction. Another way is to put the seeds in the jam itself instead of nuts. Another way would be to decoction the peel for syrup. For the same reason, there is no need to peel the quince slices.
- In order for the slices or pieces to become translucent, like candied fruits, the jam should be cooked for no more than five minutes, and then left for several hours to a day. Do this procedure 3-4 times.
- When infusing the jam between cooking times, cover the basin with a cloth or paper.
- If you want to keep the jam light in color, add citric acid (0.5 teaspoon per 1 kg of sugar) or freshly squeezed lemon juice (2 tablespoons per 1 kg of sugar). Quince in jam will not darken, but will have a light amber color.
- If you do not cook the syrup, but fill the pieces with sugar, leave the container for soaking for no more than 12 hours. It is best to do this at night. The fact is that quince can give off more juice than necessary and become tough even after cooking.
Quince jam- this is my favorite, so fragrant, beautiful amber color with slices reminiscent of candied fruits. I had been looking for ripe quince for so long, but I couldn’t find one; I no longer hoped that I would be able to cook two or three jars of my favorite delicacy. And a few days ago, while walking around the market, I finally found what I was looking for. I have my favorite, well-tested recipe for quince jam, which is cooked in several stages. To prepare it, I used my kitchen assistant - a slow cooker. At all quince jam you can prepare a variety of things, for example, with walnuts, with orange, with lemon, but today we will prepare classic jam. A fruit such as quince is the closest relative of apples and pears. But, unlike these fruits, hard quince fruits in their raw form are hardly edible, and, according to doctors, are even harmful to the intestines. Therefore, incredibly tasty preserves, jams, and confitures are prepared from it by heat treatment. In subsequent posts I will definitely talk about the benefits of this unique fruit, but for now let’s make incredibly aromatic and tasty jam!
For cooking quince jam we will need:
- 2 kg ripe quince
- 1 kg 600 gr. Sahara
These are the products you will need to make delicious quince jam.
Wash and clean the quince ( you don't have to clean it), cut into quarters, remove the core with seeds and cut into thin slices.
Place a third of the chopped quince into the multicooker bowl.
Cover the quince with a third of the sugar.
Again we lay out a layer of chopped quince, again sugar, again a layer of quince and again sugar.
Leave the quince with sugar overnight so that it releases its juice.
I came across a very juicy quince.
If your quince is not very juicy, you can add a little water.
Turn on the multicooker and select "Extinguishing" program and cook approximately 30-35 minutes.
There is no need to cover the multicooker with a lid.
Let the jam cool completely.
When the jam has cooled completely, turn it on again "Extinguishing" program, but we’re just cooking it 15 minutes.
Cool completely, and when it cools down again cook for 15 minutes. That is, in three steps.
Our jam thickened greatly, and the slices turned into candied fruits.
Place the jam in prepared, sterilized jars and close the lids.
I managed 2 jars of 0.5 l, and one 0.35 l.
And there is still a little left in the outlet for testing.
Amazing taste, incredible aroma and color.
BON APPETIT!
I’m always very glad when my readers, using my recipe, write comments, reviews and send photo reports. So Valeria, who prepared this tasty and aromatic jam for the first time, shared the result. What she did is clearly visible in the photo! Very tasty, very appetizing! Valeria's winter will be delicious, that's for sure!
Friends! I am very pleased to present the first photo report from the wonderful hostess Valeria, who is preparing quince jam for the first time. She came across such a large and ripe quince, from which, I am sure, she will make incredibly tasty, aromatic jam!
A delicious dessert of quince with pumpkin in a slow cooker according to Sergei’s recipe; it can also be prepared from pumpkin and apples. Well, if you don’t yet know what a slow cooker is, prepare this pumpkin and quince dessert in the oven or on the stove. Another delicacy - a recipe for Lent.
Pumpkin is consumed raw by a fairly small number of connoisseurs, and chewing quince is also not an easy task. Therefore, an idea arose - to bring these products into a state more convenient for consumption.
Ingredients for the pumpkin and quince dessert recipe:
- Pumpkin - one kg,
- Quince - 4 pieces,
- Sugar or honey to taste
How to make a dessert from pumpkin and quince
Peel the pumpkin and cut into pieces.
Remove the core from the quince and cut into pieces.
Place quince and pumpkin in a multicooker, pour in half a glass of water (80 ml).
If you cook with sugar, then add 3-4 tablespoons of sugar.
Cook the pumpkin and quince dessert in a slow cooker (I use Redmond) on the “Stew” mode for 30 minutes. I simmered for 40 minutes, the pumpkin was quite boiled. For a Panasonic multicooker: you will have to forcefully turn off the stewed pumpkin with quince after 30 minutes. But if you suddenly aren’t around, nothing bad will happen.
If the pumpkin dessert with quince was prepared without sugar, then you need to wait until the quince and pumpkin have cooled to 35-40 degrees and then add honey to taste.
Details
Pamper yourself and your family by preparing extraordinary quince jam in a slow cooker. The delicacy will be amber in color and with a bright taste, and the slices will resemble candied fruits in honey syrup. You can decorate any dessert with this jam and serve it on the holiday table.
To make wonderful jam, the main ingredients are quince fruits and sugar. Preparing jam in a slow cooker is quite simple; by placing the jam in sterilized jars, you can enjoy this amazing delicacy on cold winter evenings.
Amber quince jam in a slow cooker
Required ingredients:
- quince fruits – 1 kg;
- sugar – 800 g.
Cooking process:
Rinse the quince thoroughly, divide each fruit into two parts and remove the core. Cut into beautiful slices up to 1.5 centimeters thick. Place the quince in a deep container, sprinkling each layer with sugar.
Cover the pan with a lid and leave the fruits with sugar for two days. During this time, the quince will release its juice well; shake the container a couple of times a day so that the sugar is evenly distributed between the fruits.
If the sugar has dissolved earlier and enough juice has appeared. You can start making quince jam. Place the prepared mass in a multicooker bowl and select the “Stew” program, cook for 30 minutes without closing the lid.
Now cool the mixture and cook again in the same mode for another 15 minutes. After a while, repeat this process again. Pay attention to the taste and color of the syrup. Drop, and if the drop does not spread, then the jam is ready; if not, boil again.
Place the prepared quince jam into sterilized jars and seal. Store the jam at room temperature and serve with tea or add to baked goods or desserts.
Quince in its own juice in a slow cooker
Required ingredients:
- quince fruits – 5 pcs.;
- sugar – 2 cups;
- cinnamon – 0.5 tsp;
- cardamom – 1 pc.;
- cloves – 2 pcs.
Cooking process:
Wash the quince, peel and cut into medium slices. Place in a multicooker bowl and add the required amount of sugar. Add cinnamon, cardamom and cloves. Set the “Stew” program and cook quince jam for one hour.
After the specified time, the incomparable amber-colored jam is ready for use, cool and serve with aromatic tea. If you want to preserve, transfer the hot jam into sterilized jars and seal tightly. This jam is stored at room temperature in a dry place.
Quince jam with walnuts in a slow cooker
Required ingredients:
- quince fruits – 1 kg;
- sugar – 1 kg;
- walnuts – 100 g.
Cooking process:
Rinse the quince thoroughly, peel and remove seeds. Cut the fruit into medium slices. Place the chopped quince in a deep container and sprinkle with sugar. Leave for a while until the sugar dissolves and the fruit releases juice.
This procedure takes a minimum of four hours. After a while, place the ingredients in the multicooker bowl and set the “Stew” mode. Once the jam boils, simmer for about five minutes.
Be sure to remove any foam that forms. The jam should turn a juicy yellow color. Now leave the jam to cool completely. After eight to ten hours, turn it back on to the same mode and boil the jam for five minutes after boiling.
Cool again, add peeled and lightly chopped walnuts and simmer again for about five minutes. Place the finished jam while hot into sterilized jars and seal tightly. You can also use the jam immediately, you just need to wait until it cools down.
Enjoy your meal.
