Quince jam turns out incredibly tasty. Now you will learn how to cook quince jam in a slow cooker.

Recipe for quince jam in a slow cooker

Ingredients:

• granulated sugar – 800 g;
• ripe quince fruits – 1 kg.

Preparation

1. We cut the quince fruits into quarters, remove the core, and then cut the resulting pieces into small slices.
2. Now we take a container, put about a third of the quince there and add 1/3 of the sugar, then 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 time, the container must be shaken several times.
3. After this, enough juice should be released. If the quince is not juicy enough, then add about 100 ml of water.
4. Place the quince in the multicooker, mix gently and turn on the “Stew” program and set the time to 30 minutes. Then let the jam cool completely and put it back on “Stew” for 15 minutes. Then cool completely again and set again for 15 minutes.
5. Ready jam put 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.

Preparation

1. We wash the quince well. Cut into slices and cut out the seed part.
2. Heat the water and add half the citric acid. Place the quince slices in boiling water for about a minute.
3. 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.
4. Heat the quince with the released juice in the “Stew” mode for 30 minutes. If little juice has been released, cook the syrup: add 120 g of sugar to 120 ml of liquid and pour until it dissolves and pour it over the fruit. Then 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.
5. 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.

Preparation

1. Peel apples and quince, remove damaged areas and core.

   Quince jam in a slow cooker

2. Add sugar to the mixture and leave for 8 hours.
3. Place the mixture in a multicooker saucepan and cook in the “Stew” mode for 40 minutes. Then let it sit for 2 hours and cook in the same mode for another 40 minutes. Leave again for 15 minutes and boil again a third time.
4. Distribute the finished jam, which has become golden-red in color, into steamed jars and immediately roll up.

Quince jam with pumpkin in a slow cooker

Ingredients:

• peeled pumpkin – 1 kg;
• peeled quince – 800 g;
• sugar – 700 g.

Preparation

1. Chop the pumpkin and quince into pieces and add sugar.
2. Stir the mixture and leave until a sufficient amount of juice is released.
3. After this, place the pumpkin with quince in juice in the container of the device and cook in the “Stew” mode for 1.5 hours.
4. The finished jam is immediately distributed hot into prepared sterilized jars and immediately sealed.

Japanese quince jam in a slow cooker

Ingredients:

• peeled Japanese quince – 960 g;
• water – 390 ml;
• natural honey – 1 kg;
• cinnamon - a pinch.

Preparation

1. Wash the quince, remove seeds and peel. Cut into slices. Place in water and boil for 10 minutes.
2. After this, filter the broth into a wide container, where we will prepare the jam.
3. Add honey and cinnamon. Then we add quince slices.
4. In the “Stew” mode, cook the jam for 1 hour until thick.
5. Place quince jam in slices in a slow cooker into jars and seal.

Good luck with your preparations everyone!

Quince jam through a meat grinder

Besides traditional jam for the winter, we suggest you do original jam from quince through a meat grinder. The delicacy turns out incredibly tender, tasty and light. It is perfect for family tea party and will be an ideal filling for homemade pies and pies.

Recipe for Japanese quince jam for the winter

Ingredients:

• quince fruits – 2 kg;
• sugar – 810 g;
• filtered water – 310 ml.

Preparation

1. Before making jam, select a ripe quince, wash it, peel and core it.
2. We twist the prepared fruits through a meat grinder.
3. Fill the peelings with water, add sugar and boil the contents.
4. Next, filter the syrup and pour it over the crushed quince.
5. Cook the delicacy for 10–15 minutes, add sugar to taste and stir until it is completely dissolved. We determine readiness by the beautiful amber color and density of the jam.
6. Transfer the hot Japanese quince jam into sterile jars and close with reusable metal lids.

Quince jam with orange

Ingredients:

• quince fruits – 510 g;
• sugar – 255 g;
• orange – 1 pc.;
• water – 125 ml.

Preparation

1. Here is another way to make original quince jam for the winter.
2. We wash the pear fruits, dry them, process them and cut them into slices. Pour filtered water into the pan, put the peel and all the quince cores.
3. Bring the mixture to a boil and boil for 10 minutes, and then strain the broth.
4. Pieces of quince and whole orange pass through a meat grinder, add sugar to the resulting puree and pour in the hot broth.
5. Mix thoroughly and place the treat on the lowest heat.
6. Boil the jam for 45 minutes, stirring so that it does not burn.
7. Place it in small, clean jars and cover with lids.

Quince and apple jam

Ingredients:

• quince fruits – 1 kg;
• green apples – 1 kg;
• yellow pears – 1 kg;
• sugar – 1 kg.

Preparation

1. Wash all the fruits and cut them into large slices, removing the cores and cutting off the skin thinly.
2. Then put everything in a deep saucepan, sprinkle with sugar, stir and leave for 2 hours.
3. Next, carefully transfer the mixture into the multicooker bowl and
4. cook for 1 hour on the “Stew” mode with the lid closed.
5. After the end of the program, twist the jam through a meat grinder and cook in the same mode until the thickness we need, but with the lid open.

Quince jam with lemon through a meat grinder

Ingredients:

• quince fruits – 1 kg;
• ginger - to taste;
• lemon – 40 g;
• sugar – 2 tbsp;
• filtered water – 450 ml.

Preparation

1. Pour peeled and sliced ​​quince sugar syrup and cook until completely softened.
2. Then grind through a meat grinder, add chopped ginger, lemon and cook until the mass acquires a thick consistency.
3. Transfer the hot jam into sterile jars and close the lids.

When I first tried this quince jam, I was very surprised: quince slices with a bright sweet and sour taste They resembled candied fruits, which turned out to be a great pleasure to chew. The thick, viscous syrup is also excellent. Of course, this recipe is not for a quick fix, but for the sake of such a result, you can spend a certain amount of time - such jam is cooked in several stages - the more there are, the denser the quince will be in the end.

The most delicious quince jam in a slow cooker

I'll tell you how to make quince jam in a slow cooker. In the “Extinguishing” mode, it creates ideal conditions To cook such jam, use gentle, gentle heat. If you don’t have a multicooker, keep in mind that you need to cook the jam at a low temperature, achieving only a barely noticeable gurgle.

Ingredients:

• Ripe quince – 1 kg,
• Granulated sugar – 0.8 kg

Method for making quince jam in a slow cooker

I’ll warn you right away: for this jam, the quince must be prepared first. Do this two days before the day you have time to make the jam. For example, on Thursday to make jam on Saturday.

1. Processing quince for jam does not require much trouble. We won't even clean it. Just cut into quarters, remove the core with seeds and then cut into thin slices (about a centimeter thick).

2. Next, take any container (not with a metal coating). Place a third of the quince there and add a third of the sugar. Then another third and another layer of sugar and finally the remaining quince and again add sand so that the fruit is well covered with sugar.

3. Cover the container with a lid and leave for two days. During this time, you need to shake the pan several times so that the sugar is distributed evenly.

4. When two days have passed, the quince should produce quite a lot of juice that will cover the slices. If your quince is not particularly juicy and there is not enough juice, then add about 100 milliliters of water.

5. Transfer the quince and all the released juice into the multicooker bowl. Stir with a silicone spatula, scraping up any remaining sugar from the bottom. Turn on the “Extinguishing” program. Time - half an hour. Do not cover the multicooker with a lid. My Panasonic multicooker produces a barely noticeable gurgling sound in this mode. But if your multicooker heats the food so much during “Stewing” that it boils, then close the lid without latching it.

6. At the end of the program, turn off the “Heating” mode (it turns on automatically for me) and wait until the jam has cooled completely. To speed up the process, I take the bowl out of the multicooker. Then reinsert the bowl, turn on the “Stew” mode and note the time - 15 minutes. Or select it if your electronic device allows it. When the program ends, you again need to wait for the jam to cool completely. You can stir it slightly. And set it to “Extinguishing” for the third time. For another 15 minutes. At this point my jam was ready. But to make sure everything is in order, scoop up a little syrup with a spoon and drop one drop onto a flat surface (for example, the bottom of a plate). Doesn't the drop spread? That means everything. Can be placed in jars. But if you want to get the same candied fruits in syrup that I wrote about in the introduction, then repeat the cooking two more times.

Bon appetit!

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Quince jam

In addition to traditional quince jam for the winter, I always prepare delicious and fragrant jam from quince.

How to make quince jam in a slow cooker

It turns out tender and light, good for tea drinking, but its main advantage is that this quince jam is simply perfect filling for sweet pies and pies. Try it, you won’t be disappointed, it really is a lifesaver, especially for those who like to bake pies.

Other jam recipes:

Ingredients:

• 1 kg. peeled quince
• 800 gr. Sahara
• 1.5 glasses of water

• To make quince jam, we take two to three kilograms of ripe quince, although you can make jam from a smaller quantity.
• First we clean the quince from the quince fluff. To do this, it is convenient to use a mitten or thick fabric.
• Wash the quince, and then peel and core it. We weigh the peeled quince to calculate required amount sugar and water.
• We pass the quince itself through a vegetable cutter. If you don’t have a vegetable cutter, then use three on a coarse grater.
• Fill the peelings with water, and for every kilogram of peeled quince we take one and a half glasses of water. Boil for 10 minutes, strain.
• Pour the resulting quince syrup over the grated quince.
• Cook the quince for 10-15 minutes, then add sugar, taking 800 grams of sugar for every kilogram of grated quince.
• Stirring, cook quince jam for 20-30 minutes until ready. Readiness is determined by the density and beautiful caramel color of the jam.
• Place hot Japanese quince jam into prepared sterile jars, filling the jam almost to the very top. Roll up or close with reusable metal lids.
• Turn the jars of quince jam upside down, wrap them up, and leave them to cool until the morning.
• We store our delicious jam in a cool, dark place. If necessary, open the jar and prepare these delicious pies with quince jam)))

Valeria 03/15/14
I tried making this jam for the first time this summer. It just turned out delicious, although I went a little overboard with the sugar, I took 1 kg rather than 800g, a little sweet, in my opinion. This year I will make it strictly according to the recipe.

Olya 03/06/15
In the summer I prepared 12 jars of quince jam using this recipe. I bake pies all winter and eat them for breakfast with toast. It’s very tasty and cheap for tea; you don’t need to spend money on store-bought cookies, which are of no use.

Quince jam turns out incredibly tasty. Now you will learn how to cook quince jam in a slow cooker.

Recipe for quince jam in a slow cooker

Ingredients:

• granulated sugar – 800 g;
• ripe quince fruits – 1 kg.

Preparation

1. We cut the quince fruits into quarters, remove the core, and then cut the resulting pieces into small slices.
2. Now we take a container, put about a third of the quince there and add 1/3 of the sugar, then 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 time, the container must be shaken several times.
3. After this, enough juice should be released. If the quince is not juicy enough, then add about 100 ml of water.
4. Place the quince in the multicooker, mix gently and turn on the “Stew” program and set the time to 30 minutes. Then let the jam cool completely and put it back on “Stew” for 15 minutes. Then cool completely again and set again for 15 minutes.
5. Place the finished jam into jars and seal.

Quince jam for the winter in a slow cooker

Ingredients:

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

Preparation

1. We wash the quince well. Cut into slices and cut out the seed part.
2. Heat the water and add half the citric acid. Place the quince slices in boiling water for about a minute.
3. 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.
4. Heat the quince with the released juice in the “Stew” mode for 30 minutes. If little juice has been released, cook the syrup: add 120 g of sugar to 120 ml of liquid and pour until it dissolves and pour it over the fruit. Then 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.
5. 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.

Preparation

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

Quince jam with pumpkin in a slow cooker

Ingredients:

• peeled pumpkin – 1 kg;
• peeled quince – 800 g;
• sugar – 700 g.

Preparation

1. Chop the pumpkin and quince into pieces and add sugar.
2. Stir the mixture and leave until a sufficient amount of juice is released.
3. After this, place the pumpkin with quince in juice in the container of the device and cook in the “Stew” mode for 1.5 hours.
4. The finished jam is immediately distributed hot into prepared sterilized jars and immediately sealed.

Japanese quince jam in a slow cooker

Details

Pamper yourself and your family, prepare extraordinary jam from quince in a slow cooker. The delicacy will be amber in color and 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.

For cooking 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 multi-cooker 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, incomparable jam with amber color is ready to eat, cool and serve 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 be 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.

Quince jam is extremely easy to prepare, because quince contains pectin, which helps the gelling process. And the main difference between these jams and the rest is that maximum heat is required to make it.

Quince jam - a simple recipe

It's really simple and quick recipe, since it requires the bare minimum of ingredients and takes only half an hour to prepare. Water is added as desired, depending on what consistency is required.

Ingredients:

• 1 kg of ripe quince;
• 750 g sugar.

Cooking method:

• We rinse the quince with water and wipe with a paper towel.
• Carefully cut off the peel, tails and remove the core. If you want more vitamins finished product, you can leave the peel, but you should remember that then the jam will not be brought to homogeneity and will be very tender.
• Cut the peeled fruits into pieces, the size and shape does not matter.
• Place the pieces in a saucepan, add half a glass of water and cook for about 15-20 minutes, the time may vary, the main thing is that the pieces become soft.
• Use a blender or masher to make a puree from the pieces.
• Pour sugar there and boil for another 10 minutes.
• Place the prepared jam into prepared sterilized jars.

How to make it in a slow cooker?

Jam in a slow cooker differs in preparation from traditional jam, as it is prepared in several steps. And despite this, it is more convenient to prepare jam in a slow cooker.

Required Products:

• 2 kg quince;
• 1 or 1.5 liters of water;
• 1 or 1.5 kg of sugar.

Preparation:

• Wash the fruits, peel them, cut them into small slices and remove the core.
• On the “Multi-cook” function or, if there is none, on manual mode and set it to 160 degrees. Bring the water to a boil.
• Place the quince there and cook for half an hour.
• Remove the mass, drain the water and weigh.
• Place the quince in a cup and add sugar in a 1:1 ratio.
• On the same mode, but with a temperature of 130 degrees, cook for about 40 minutes.
• After the jam is ready, put it in a capacious bowl and let it dry at room temperature for 24 hours, after which it can be put into jars.

Cooking through a meat grinder

Using quince jam through a meat grinder will allow you not to peel the fruit. There is no need to add water; the juice released will be enough to create jelly.

Required components:

• 1 kg quince;
• 2 kg sugar;
• 1.5 g citric acid;
• 6 g cinnamon. Added as desired.

Cooking process:

• Wash the fruit well and cut out the core and blemishes.
• Cut the fruit into pieces.
• Pass the cut quince through a meat grinder.
• Pour the resulting mass with sugar and leave so that the juice has time to release within an hour.
• Next, place the bowl over high heat and cook for forty minutes, stirring with a wooden spoon and remembering to skim off the foam.
• Add cinnamon there and continue cooking until the resulting mass flows like a thread from a spoon, rather than in drops.
• Already at almost full readiness add citric acid.
• Immediately place the finished jam into sterilized jars.

From Japanese quince

Japanese quince, or as it is also called, chaenomeles, differs from the classic one only in size. Jam made from this type of quince is no less tasty and aromatic.

Required ingredients:

• 1 kg Japanese quince;
• 1 kg sugar;
• 0.5 l of water;
• Vanillin is preferred.

How to cook:

• Remove the skin from the fruit, add the core and cut into thin slices.
• Place in a saucepan, adding a glass of water and 100 g of sugar. Set to cook for 10 minutes high fire, removing the foam. If during this time the quince has not yet become soft, mash it with a blender or crusher.
• Boil for another 20 minutes, adding the remaining sugar and water. Stir with a wooden spoon. Ready jam put into jars.

Pear and quince jam

Pear and quince jam is very flavorful and very simple. The quince in this jam will be complemented by pears, they will add sweetness, and apples will add thickness.

Ingredients:

• 500 g quince;
• 500 g apple;
• 500 g pear;
• 500 g sugar;
• 100 ml water.

Step by step recipe:

• All fruits must be peeled, cut into pieces and placed in a container.
• Add half the sugar and pour in 100 ml of water so that the jam does not burn and cook until softened over low heat.
• Add the remaining sugar, stir and boil for 5 minutes until completely softened.
• Place the still hot fruit in a blender or chopper and grind until the lumps are completely crushed and a homogeneous puree is formed.
• Bring to a boil again and pour into jars.

With apples

The increased content in quince and apples will allow you to easily cook thick jam and use it not only on its own, but also as a filling for pies, it will not leak out.

Components:

• 3 kg quince;
• 1 kg apples;
• 2 kg sugar;
• 750 g water;
• 12 g cinnamon;
• juice of two lemons.

Preparation:

• Peel and core thoroughly washed fruits and place the peelings in a gauze bag.
• Cut the fruit into pieces and put everything in a bowl, add water, put a bag of peelings inside and cook over low heat for an hour, stirring occasionally, until softened.
• Remove the gauze bag and grind the mixture to a puree.
• If the consistency of the puree is too thick, you should add water, sugar, lemon juice and cinnamon. Mix everything well and cook for 40 minutes, stirring constantly. Place the finished jam into jars.

Quince confiture for the winter

Quince confiture has an amber color and a sourish-astringent taste.

Ingredients:

• 1200 g quince;
• 1200 ml water;
• 10 g citric acid;
• 940 g sugar.

Preparation:

• Peel the fruit, remove the core and cut into 4 parts.
• Dissolve 5 g of citric acid in water. Put the quince there.
• Boil the core and peel for 15 minutes in a separate container, then strain and discard parts of the fruit.
• Add sugar to the resulting broth and boil for a few more minutes. At this time, grate the quince soaked in citric acid and add to the syrup.
• Cook until thickened, then add the remaining citric acid and turn off the heat. Then put the confiture into jars.

In this recipe, you do not need to waste time and effort on softening the fruit and then grinding it into a paste, which significantly reduces the cooking time.

Ingredients:

• 1 kg quince;
• 1 kg sugar;
• 36 ml lemon juice.

How to cook:

• Cut out the cores of washed fruits, remove all imperfections in the peel, and leave the good ones.
• Cut the quince into slices and fill them with 200 ml of water or a decoction of the peel and cores.
• Pour sugar into it, mix thoroughly and let it brew for about 7-8 hours.
• Place the resulting syrup over low heat, bring to a boil, stirring occasionally, skim off foam as it appears.
• The color of the broth should be amber and the syrup should be thick. When the desired effect is achieved, the jam can be poured into jars. https://youtu.be/Vjm_jZSw0zg

Once you try quince jam, you will fall in love with it literally from the first spoon. Amber fragrant slices, amazing taste, viscous, thick syrup- This is the dream of every housewife. Such a masterpiece can be prepared in a slow cooker.

To prepare, you only need 2 ingredients and a slow cooker. Yes, you still need patience, because the jam is cooked not in half an hour, but in several stages.

• sugar – 800 g;
• quince – 1 kg.

Cooking process:

1. The jam is cooked in several batches; the longer you cook the jam, the more viscous it will be and the denser the pieces will be. You need to prepare the quince: wash it, cut it into slices, removing the core along with the seeds. There is no need to peel the quince. The thickness of each slice is approximately 1 cm.
2. Now you will need any container. For example, a bowl (but not a metal one), you need to put a third of the quince in it, pour out a layer of sugar, then the remaining quince and more sugar. You can shake the container so that the sugar is distributed evenly.
3. The container needs to be covered, you can use a plate or a lid, and leave it in the room for 2 days. During this time, you need to shake the saucepan several times, and when the quince releases its juice, you can stir so that the sugar dissolves faster.
4. If you see that there is not enough juice, it does not completely cover the slices, you need to add water, maximum 100 ml.
5. The quince along with the juice should be transferred to the multicooker bowl, stirred with a silicone spatula and cooked in the “Stew” mode for 30 minutes.
6. After the signal, you need to disconnect the device from the network and forget about the jam until it cools completely. To speed up this process, remove the bowl from the multicooker and leave it on the table.
7. Then, when the jam has cooled, heat it again in the “Stew” mode, but this time not for half an hour, as in the first, but only 15 minutes.
8. Then you need to take out the bowl of quince, leave it on the table to cool, and when it has cooled down completely, return it and heat it again in the same program for a quarter of an hour.
9. It is enough for the quince to boil and the syrup to turn out an amber color, just like the quince slices. You can stop here, but if you like the jam to be more viscous and boiled, then you can make a few more passes and stop when you are satisfied with the result.
10. In our case, we simply check the degree of readiness of the syrup: a drop should not spread over the plate. It is enough to place the slices in pre-prepared jars, fill them to the brim with syrup, and order them with lids.
11. The jam is ready! The aroma is incomparable, if there is even a little left, put the kettle on to enjoy amazing taste and the aroma of quince jam prepared in a slow cooker. Jam made in this way will be stored in a cool pantry or cellar all winter.

Quince jam with ginger in a slow cooker

An interesting combination of products: quince and ginger gives excellent results. This jam turns out to be very aromatic and also useful, because ginger helps strengthen the immune system and quickly overcome colds, activate metabolism.

For work we will need:

• quince – 700 g;
• ginger root – 50 g;
• water – 100 ml;
• sugar – 600 g.

The process of making jam step by step:

1. First you need to pour 100 ml of water into the multicooker container, pour out all the sugar at once, and mix.
2. Boil the syrup in the “Soup” mode for 10 minutes from the moment the program is activated.
3. While the syrup is boiling, prepare the quince: wash, dry, cut into slices, discarding the seeds and core. There is no need to peel the quince, because in this form the pieces will keep their shape better.
4. The ginger needs to be peeled and cut into thin slices.
5. Quince and ginger must be placed in syrup (it should just boil) and cooked for an hour in the “Stew” mode. From time to time it is necessary to open the lid to stir the contents.
6. After an hour, you can start putting the finished hot jam into jars (sterilize the jars first while the jam is cooking, along with the lids).
7. The jam should be applied hot and the lids should be rolled up immediately. After cooling, you need to lower the jars of jam into the basement or put them in the pantry. Jam made this way can be stored all winter.

Japanese quince jam in a slow cooker

If you're lucky enough to stock up Japanese quince, it produces no less delicious jam, rich in vitamins. Quince of this variety contains a lot of vitamin C and A, iron, calcium, tannins, trace elements and fiber. Even when boiled, they remain in the finished product useful material, especially since we will cook quince jam in a slow cooker.

List of products:

• quince – 1 kg;
• water – 300 ml;
• sugar – 1 kg (can be 100 or 200 g less).

Process of making jam:

1. Japanese quince is different in that it is hard, so there are 2 ways to make jam: the first is the classic one, when you just need to cut the quince into pieces and boil it (only this time you will have to peel off the skin). The second is more labor-intensive, because you need to put the pre-washed fruits in boiling water, let it sit for 2 minutes, then transfer it to a container with cold water, leaving for 2 minutes. Afterwards, remove, dry, cut off the skin (this will be much easier to do than in the first case).
2. The prepared quince must be cut into slices of equal thickness (no more than 1 cm), boiled in water in the “Soup” mode for 10 minutes from the moment of boiling.
3. Then you need to pour in the sugar and continue cooking the jam for half an hour, stirring occasionally. Cook the jam in the “Stew” mode.
4. After the hour heat treatment, the container with quince jam must be removed from the multicooker, left on the table, covered with a circle of parchment or a lid, until it cools completely.
5. It is more convenient to cook the jam in the evening, so that in the morning you can start the second stage of cooking quince jam in a slow cooker. The second time you need to boil the jam from the moment of boiling for 5 minutes (!), you can immediately put the fragrant slices into jars and pour hot syrup. You need to cook quince in the “Stew” mode.
6. Like this simple process Every housewife can prepare a delicious dessert in a slow cooker. If you stir the jam, then only with a wooden spoon or silicone spatula, slowly in a circular motion, then the quince pieces will remain intact and as a result the jam will turn out not only tasty and healthy, but also very beautiful.

Quince jam in a slow cooker with nuts

Only a few people like quince in its raw form, because it is tough, sour and tart. You can cook from quince delicious compote or make jam. The jam turns out excellent in a slow cooker, because the quince acquires sweetness, its aroma is revealed, this autumn fruit becomes very soft and tender.

Products for making jam:

• large quince – 4 pcs.;
• sugar – 500 g;
• lemon – 1 pc.;
• kernels walnuts– 7 pcs.

Making delicious quince jam:

1. Quince is sour, but when boiled with sugar, it becomes sweet and loses its sourness. To compensate for this feature, cooks add lemon juice and zest for flavor.
2. First you need to wash the quince, cut it into 2 parts to remove the seeds and core, if possible, you can remove the skin.
3. Cut the quince into slices, cover with sugar, put in a saucepan and the cut peel (for the aroma of the future jam), boil for 10 minutes from the moment of boiling (the “Soup” or “Steam” mode).
4. Then you need to remove the container, put it on the table to cool until the morning or for at least 5 hours.
5. Then return the bowl with quince to the multicooker, boil in the “Soup” mode until it boils, then switch the device to the “Stew” mode, cook for no more than 10 minutes.
6. Leave again until completely cooled, but this time for a day. Then cook in a slow cooker in the “Stew” mode for 60 minutes.
7. From the moment it boils, you need to add the zest removed from the lemon to the jam (first pour boiling water over it or keep it in boiling water for 2 minutes), after removing the zest, squeeze out the juice and add to the jam.
8. In a frying pan, you need to fry the nut kernels (you can use any kind, not necessarily walnuts), add the nuts, stir, and cook until the signal.
9. The hot mass should be placed in pre-sterilized jars and closed with lids. Store in a cool place. Cooked quince jam in a slow cooker in this way can be stored throughout the winter, but most likely it will run out in a few days, because very little jam is obtained from 4 fruits. But now you will know how to make delicious quince jam in a slow cooker and can increase the amount of ingredients. Good luck and bon appetit!

Cooking delicious quince jam in a slow cooker with apples

The classic is quince with apples; this combination of ingredients can be found in recipes for making baked goods, compotes and jam. We will also master this recipe, but we will cook the jam in a slow cooker.

Ingredients list:

• ripe quince – 1 kg;
• apples – 500 g;
• sugar – 1 kg.

Preparing jam:

1. The quince and apples need to be washed, peeled, cut into slices, and placed in a deep container.
2. Pour sugar into the same container, close the lid and leave overnight or for 8 hours so that the fruit releases juice and dissolves the sugar. The process will be faster in this case, because apples are softer and will release juice faster than quinces.
3. Then you need to transfer the fruits with sugar syrup into a multicooker container, boil for 5 minutes from the moment of boiling in the “Soup” or “Steam” mode. Leave the bowl with the contents on the table to cool until the morning (6 hours minimum), then boil again for 5 minutes, leave until completely cooled for 6 hours and The final stage– cook in the same mode for 5 minutes.
4. Hot jam needs to be put into jars and rolled up. When it cools down, put it in the pantry, cellar or refrigerator.

Quince jam in a slow cooker with the addition of orange

Another combination of bright-tasting fruits can lead to an unexpectedly interesting result. This a brief description of jam made from pieces of quince and orange slices. You will find out what the result will be after you complete the task, but for now you need to prepare:

• quince – 2 kg;
• orange – 1 pc.;
• sugar – 2 kg;
• water – 1 l.

Cooking process:

1. The quince needs to be washed and cut into cubes or slices, after cutting off the skin (but you can leave it).
2. The peelings need to be filled with water (peel and core) to boil for 15 minutes in the “Steam” mode.
3. Then you need to strain the resulting broth, put quince in it and then cook the fruit for 10 minutes in the same mode.
4. The quince should be drained in a colander, and sugar should be added to the resulting broth and brought to a boil in a multicooker (“steaming” or “Soup” mode).
5. Pour the syrup over the quince and leave overnight, but no more than 12 hours.
6. Preparing the orange: wash thoroughly, chop thin slices, add to quince. Boil for 40-50 minutes in the “Stew” mode, stirring occasionally with a wooden or silicone spatula.
7. The jam is ready! It will turn out an amber color, clear syrup and whole quince slices. The aroma cannot be described in words, so we recommend that you make your own quince jam in a slow cooker to make sure the recipe is easy and you can get delicious dessert, cooked in a slow cooker.

How to make quince jam in a slow cooker with the addition of pumpkin

Pumpkin and quince - another one interesting combination, fruits and vegetables are autumnal, bright, each has its own merits. When paired together you get an excellent result, a jam made from these ingredients unusual taste and a very bright, rich shade.

Ingredients you need:

• peeled pumpkin 1 kg;
• quince – 500 g;
• sugar – 700 g.

Cook the jam this way:

1. Wash the quince, clean it, cut it into pieces of the same size.
2. We clean the pumpkin in the same way and cut it into cubes so that they are the same size as the quince pieces.
3. Place everything in a bowl and sprinkle with sugar. The portion of sugar can be reduced to make the jam less sweet, or increased for those with a sweet tooth.
4. Leave all the ingredients in a bowl, preferably overnight, to allow the juice to release.
5. Then pour everything into the multicooker bowl, mix, cook in the “Stew” mode, stirring occasionally, for 40 minutes.
6. If you are satisfied with the result, you can stop and put the hot jam into jars. And if you want to boil more, you need to pause (until the jam has cooled completely), then boil again, but within 10 minutes from the moment of boiling, and then you can put it in jars for sealing.

Quince jam in a slow cooker. Video