Quince jam pleases with its amber color and special aroma. And quince slices in jam like marmalade. You can enjoy it endlessly.
Do you love jam the way we love it? If the answer is yes, then you will need our recipe. Quince jam is the most delicious in our opinion. And it seems to look at the quince - a beautiful fruit, but the taste is not so hot at all. But, surprisingly, after heat treatment, quince reveals all its best sides - aroma and taste.
We will cook the jam in slices - it turns out such a marmalade with an incredible color. It can be eaten in a bite with tea or added to pancakes on mineral water, cook a pie with it. In general, there are many options. Well, what are you ready to make jam? Then we will tell you one more news, we will cook it in a multicooker - it's easier and simpler and you don't need to follow.
- Caloric content per 100 g - 198, 12 kcal.
- Servings - 5 cans
- Cooking time - 50 minutes
Ingredients:
- Quince - 1 kg
- Sugar - 800 g
- Citric acid - 1 tsp
Step-by-step cooking of quince jam in a slow cooker: a recipe with a photo
1. First of all, of course, we will prepare the quince. Wash it well and cut it into slices, removing the seed pods. You can also remove the skin, then the slices will be softer. Also, it will not be a crime to move away from the type of cutting.
2. Put all the slices into the multicooker bowl. The aroma is in the whole kitchen. Mmm … If you are going to cook jam in a saucepan, then choose a thick-bottomed one.
3. Sprinkle quince with sugar and citric acid. Mix well or shake several times so that all the slices get their share of the sugar.
4. We leave everything in this form for at least 12 hours. Quince should give a lot of juice. If it is not there, the jam will burn. During this time, do not be too lazy to stir the quince a couple of times (of course, if you put it overnight, you do not need to stir it, only in the morning) so that all the sugar is dispersed. As you can see in the photo - the quince gave a lot of juice, the slices float in it. There was a lot of sugar at the bottom (put it overnight), but we stirred everything well and the sugar quickly dispersed.
5. We put our bowl in a multicooker and select the stewing mode for 15 minutes. So it is necessary for the bowl and jam to warm up, and you can stir a few more times. In this case, all the sugar will be stirred for sure. 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 a couple of times, but this is not necessary.
6. After the specified time, open the lid and admire the result. If the density and color suits you, you can lay out the jam in clean jars. Otherwise, cook the jam to the desired thickness. Just keep in mind that after cooling, the jam will be an order of magnitude thicker than in a warm state.
7. Ready-made quince jam can be stored in the basement or in a dark place (kitchen cabinet) at room temperature.
See also the video recipe:
Quince jam in a slow cooker
