Quince jam without sugar in a slow cooker

[Turn on the STILL mode, temperature 95 * С, time 2 hours]

Quince jam without sugar in a slow cooker

Category: Blanks

Ingredients
Quince	8 pieces

Cooking method

• Cooking jam in a slow cooker MARCH-1989
• Rinse the quince in water, clean it by hand from hairs, films. Cut off dark unnecessary places, wormholes.
• 
• Cut the quince into 4 pieces, cut the seeds. Then cut in half again. I did not grind the quince, I left the cutting in large slices. The peel from the quince was not peeled off, since it contains pectin, which is necessary for thickening the jam and for flavor.
• 
• Rinse the quince slices quickly again so that the fruit is not saturated with water.
• Fold the slices into a slow cooker. Pour about 0.5 cups of clean cold water on the bottom, just to speed up and start the process of cooking the fruit.
• Close the lid of the multicooker. Turn on the STILL mode, temperature 95 * С, time 2 hours.
• 
• During this time, the quince slices will completely boil up, but remain intact. I smashed the slices with an immersion blender-foot until smooth. I tried the mashed potatoes, it turned out very sweet and sour, quite suitable for eating, and there is no need to add sugar. I did add 0.5 cups of sugar (for 8 quince) just to improve the taste of the jam.
• I boiled it in the multicooker for another 15 minutes and turned off the multicooker. The jam is ready!
• I put the finished jam into jars hot and rolled it up under the lids, put on the lids until it cooled completely.
• 
• The jam is not very thick, but it keeps its shape, especially when cold
• 

Note

The jam tastes great! Excellent, only positive emotions! Moreover, without sugar! Self-sufficient to taste!
Great product for a healthy diet, for vegetarians and vegans

I added this sweet and sour jam to flaxseed mayonnaise, the taste turned out to be so great, with the taste and smell of quince-apples Lean (vegan) flax bran mayonnaise



Bon appetit, everyone!

["quince + persimmon kinglet"]

Another combination of jam "quince + persimmon kinglet"



Simmer in a slow cooker for 2 hours, then beat with a blender.

Admin, what kind of quince? We are in Guzeli's topic about the Japanese quince, which is henomeles, it is a completely different fruit.
Regular quince makes an excellent jam without any tricks, but Japanese quince without sugar - take your eyes out.

I cooked from ordinary hard quince without sugar, and it was sweet to me.

The very principle of boiling quince is important, boil until soft. But if there is not enough sweetness or acid, then they can be added - sugar or lemon juice to taste.

And the multicooker is the best friend here

Thanks for the answer. I assumed so for myself, I wanted to be sure.
Sorry, what got into this topic, I just followed the link from Guzeli, where we discussed what can be made from Japanese quince, which has nothing to do with ordinary quince either in taste or origin. It is simply popularly called so: Japanese quince, this is actually henomeles.

You can always make jam "for food" from several fruits, adjust the taste, and if you like, then take on a large amount and canning