Quince jam (cooked in a slow cooker)

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Quince jam (cooked in a slow cooker)

Ingredients

Quince 1 kg
Sugar (I put 900 g) 1 kg
Water (as needed)
(did not add a single gram,
I hate water in jam
, but sometimes I endure)
~ 175-200 ml

Cooking method

  • * Thoroughly wash the quince
  • * Cut into slices 1.5 cm thick
  • * Put the quince in a bowl and add sugar
  • * Stir, cover and leave for 3 days (stir gently once during each day)
  • * Put quince, shallow dish, wide dish, add water (if the quince has released little juice), stir and put on fire.
  • * After boiling, immediately reduce the heat, and cook on minimal heat for about an hour (very small bubbles should appear on the surface)
  • * Willingness to check a drop of syrup, if the drop does not spread, then the jam is readyAs I did:
  • I covered the quince with sugar and kept it for 3 days at room temperature. Several times a day (when she remembered) she gently shook the saucepan with quince. I cooked in a slow cooker in two steps. The first time is 40 minutes of boiling with low heat (bubbles bubble over the entire surface, but not much). The second time is 30 minutes of boiling. Cooked in the "Quenching" mode with the lid open. By the way, a very suitable mode for making jam! I like the fact that the jam in a saucepan boils evenly and does not run away anywhere! I bring it to a boil with the lid closed, as soon as it boils, I open the lid and hello, well, I mean, let it cook. After the allotted time, I turn off the multicooker and leave the jam to cool with the lid open.

Note

Many thanks to the author of this recipe Karina with carina-forum !

Source here: 🔗

The jam is incredibly tasty! Quince slices are like soft candied fruits! The syrup looks like stringy honey! Honestly, I have never had such a delicious quince jam ... I cooked it according to different recipes, it turned out deliciously, but I never found my own among them ... And I fell in love with it right from the first lobule I tasted Quince jam (cooked in a slow cooker)... For me personally, only quince with sugar is tastier, which I must harvest every year and serve with tea instead of lemon ... Now the blank has a competitor in the form of the above-described jam.

nakapustina
Crumb, do not peel the quince from the peel?
Crochet
Natul, nope ...
nakapustina
Krosh, thanks! Yesterday I cut it and covered it with sugar, today a syrup appeared, I was surprised, a very dense fruit (for the first time I do something with quince) I really like your jam recipes (and not only), so I have no doubt that it will turn out delicious. I wonder what ripeness should a quince be in order to eat it or not?
Crochet
Quote: nakapustina

I wonder what ripeness a quince should be to eat or is it not eaten?
Don't eat someone ?! How is it not eaten ?!
Are eating Natul and yesshshoh how gnaw are eating !!!
I just adore quince !!!
Raw quince-ethen mine fsyo, lyublyudonandmagu !!!
Of course, I will not refuse quince slices from jam (at least being in my right mind), but raw ... bliiin, well, how good it is !!!

Quote: nakapustina

Interesting, but what ripeness should the quince beto eat it
That fick knows her Natul ...

I burst any, that's right as soon as it appears on sale and until then, until it disappears from the shelves in connection with the out-of-season ... it is tough, it’s aha ... but delicious devil !!!

If it's hefty sour (it's been a long time since I've met this), I love it with sea salt, grind the salt crumbs onto quince cut into slices and ... and let the whole world wait ...
nakapustina
Dear Krosh, I am grateful for another yummy. Very fragrant, beautiful and candied I wanted to take a photo, but I had to put it on charge, I will send the report later if they don’t eat it earlier, as I did for testing (about 1.5 kg of quince was) I am very surprised that you love it raw. seemed very tough and tasteless, maybe I still have some other quince
Crochet
Natulechka, my dear, how glad I am that you were satisfied with the final result !!!

Quote: nakapustina

I am very surprised that you love her raw. It seemed to me very tough and tasteless, maybe I still have some other quince

Hard is yes, I agree, for me the harder the fruit, the better, well, I'm such a chewer, yeah ... but Schaub is tasteless ... nope ... it's definitely not about my quince ...

Natul, it seems that you and I really have different varieties ... It looks like it is probably the same, but her mother dear, how many varieties ...

I don’t know about you, but I have never seen that the variety was indicated on the price tag from the quince ...

I have never even tasted frankly sour quince ... although sour quince would be much better for jam ... where else can I get it?

Thank you my dear little man for trying and appreciating !!!

P.S. And today I cook quince jam according to a new recipe ... it feels like it should turn out to be something with something !!!
nakapustina
Krosh, we write simple quince on the price tags. My quince is tough and knits, but even my mother liked the jam, she is still fussy about us One jar has already been eaten, although our jam is not very good ... Don't forget to share the new recipe
Here is my report

Quince jam (cooked in a slow cooker)
Zhivchik
Innus, thanks for the recipe. True, I always cooked with this recipe. But I won't post another one ...

Anyway, here ... amber slices. Only I did not cook in a cartoon, but in the largest pan of a winser. And so ... boiling, turned off. And so several times.

Quince jam (cooked in a slow cooker)
Crochet
Quote: Zhivchik

Anyway, here ... amber slices.



Like a glossy magazine !!!

Tanyusha I am culture shocked by your varehNechka !!!
kolobashka
I love quince jam. I haven't eaten for a long time, but here I really wanted to. I barely found it on sale. Large, 1 kg. 3 pcs. I cut 2 kg yesterday. I thought dry, but no, today a lot of juice came out. This is good, because I don't like water in jam. I just didn't decide what else to cook in, in a cartoon or on a stove.
Krosh, another recipe, give me a hundred.
I'll show you what will come out later.
TATbRHA
I've been cooking since eight in the morning. Probably exhausted a whole bucket of electricity ... Both on "Putting out" and "Soup". The lid of the multicooker is open. The quince is boiled, but there is no jam. There is boiled quince in sweet water. No thick syrup, no famous "quince" color. Probably, pour it into a saucepan and finish cooking on the stove, as usual, after standing and cooling. Although the liquid is already too dark, ugly.
marina-asti
TATbRHA, here I have the same nonsense!
I really did not cook it according to the recipe, but myself, like ordinary jam. I did it in the cartoon several times in the winter (it used to be the quinces), but almost always
Quote: TATbRHA
boiled quince in sweet water
so it happened. And my grandmother was always sunny, orange was and pieces like candied fruit.
I blamed it on the wrong dishes (multicooker bowl), but it turns out that the bowl may not even have to do with
I will definitely try to cook according to this recipe - maybe I will achieve my dream and get a beautiful jam!
TATbRHA
marina-asti, I make quince jam every year because there are two magnificent trees in the garden. I cook by quick boiling followed by standing-cooling under a mesh "lid", it always turns out "sunny, orange, and pieces like candied fruit". What made me want to use a slow cooker ... Curiosity.
Quince, apparently, needs a strong boil for a short time, and not a gradual slight heating, which is exactly what we get by opening the lid.
I don't know how such beauty turned out in a multicooker at Crochet and nakapustina, but I will not experiment any more, especially since there are not enough quinces this year.
marina-asti
Quote: TATbRHA
Quince, apparently, needs a strong boil for a short time, and not a gradual slight heating, which is exactly what we get by opening the lid.
Or maybe it depends on the multicooker, on the programs?
Girls nakapustina, Zhivchik, Crochet, very beautiful jam turned out!
TATbRHA
Why, I cooked on that program, which is indicated in the recipe - "Stewing". I don't think multicooker is very different ... Multicooker with pressure cooker, with slow cooker, and also with pressure cookers - yes, they are different, I agree ...
Okay, a negative experience is also an experience!
P.S. A ZhivchikI did not cook it in a multicooker, but in an ordinary, classic way ...
Galateya
Good evening, dear forum users! I want to try making jam. A friend advised me to add walnuts when cooking, she says that it turns out very tasty. Has anyone tried this option?
TATbRHA
I tried, walnuts, great! So I cooked from apples, but I also cooked this from quince.
Crochet
Quote: Galateya
A friend advised me to add walnuts when cooking, she says that it turns out very tasty. Has anyone tried this option?

Oksanochkaif you love nuts, feel free to add ...

I cooked with almonds really not quince), my husband, who loves nuts), I liked it ...

Tanechka, I'm very sorry that it did not work out for you with the preparation of jam in a slow cooker ...

I described how I cooked myself ...

I don't even know why everything turned out differently for you ...

I have not made jam in a slow cooker for a long time, I played enough and returned to the old grandfather's way), I cook in a saucepan with a triple bottom ...

And jams / jam / marmalade, I bake them in the oven ...

TATbRHA
Crochet, do not worry, I closed three jars of 0.72 liters, how it happened - it happened; winter will eat everything! Moreover, there is someone to give. They will also thank you and me.
shuska
Quote: Krosh
I have not made jam in a slow cooker for a long time, I played enough and returned to the old grandfather's way), I cook in a saucepan with a triple bottom ...
Cro-o-osh, and how exactly do you cook? Do you also leave the quince with sugar for 3 days, or do you boil it right away and set it aside?
paramed1
Girls, quince is never sour, it can be tasteless - if it is immature, tart, then. Ripe quince, first of all, is very fragrant, take it on the counter and smell it. There is a decent aroma - mature. Secondly, the place of attachment of the stalk should not be green even once. If you bought an unripe quince, just put it on the table, on a shelf at room temperature for several days. If not quite the ovary, it will work. Of course, ripe quince is tastier in cooking. And to chew it - so cut it into thin slices! Astringency is present, it is absent only in overripe fruit. Cut very well and put in tea, like Antonov's apple. Smell!!!
And on this jam, just cooked in a bowl, I spent all my childhood! It's a pity my family doesn't like ...
Crochet
Quote: shuska
Do you also leave the quince with sugar for 3 days, or do you boil it right away and set it aside?

shuska, I cover the quince with sugar, leave it until the juice is released, for 8 - 12 hours, then I start cooking ...

For a long time I have been cooking the jam by the method of repeated cooking / in several steps, that is, I bring it to a boil, remove the saucepan from the heat and leave it until it cools completely, I do not close the pan with a lid, I repeat 5 times) ...

For a long time I have been putting Schara much less than in the recipe, and I add lemon / brown / vanilla (to taste) ...
shuska
CrochetThanks a lot for the tip!
Babovka
I'll go to the baraz, maybe I'll find a quince for jam
akvamarin171
And I cooked quince with lemon. And in the fall I look - rhubarb has grown. There was still a quince and began to deteriorate. So I cooked quince + rhubarb + lemon, sugar. Vkuuusno. I cut everything into small pieces and in a cartoon for 80 grams. at night. Then she turned it off, in the evening again. Then Boil to a boil and in jars. On stewing, the pieces are boiled, as well as whole. The taste is sour, aromatic. Sugar by the eye.
Chionodox
akvamarin171, at 80 degrees with the lid closed?
Ponomarenko Sergey
Here is my recipe: 2 liters and a glass.
Quince Jam in Steba:
Peeled quince 1.7 kg
Sugar 0.8 kg
water 1.5 cups
spices to taste: ginger, cinnamon, cloves.
you can add a glass of ground nuts.

Well, wash the quince, cut it into 1.5-2cm squares, put it in a stainless steel pan. Add 1.5 cups of water 0.8kg of sugar. The more sugar the more syrup. I also added a teaspoon of ground ginger, and a spoonful of cinnamon and 3 cloves. Set vegetables to 10 minutes 0.7 bar. and when the tempiratkra drops to 90 degrees. we open. I sterilize jars in the microwave - on the bottom of the water on my finger. Full power 15 min Liters. No caps. Caps in water and gas. whale. while we spin everything hot.

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