Quince jam- this is my favorite, such a fragrant, beautiful amber color with slices resembling candied fruits. I was looking for a ripe quince for so long, but I never came across it, I no longer hoped that I would be able to cook two or three jars of my favorite delicacy. And a few days ago, walking around the market, I finally found what I was looking for. I have my favorite, well-proven recipe for quince jam, which is cooked in several stages. To prepare it, I used my kitchen assistant - a multicooker. Generally quince jam You can cook a lot of different things, for example, with walnuts, with an orange, with a lemon, but today we will make a classic jam. A fruit such as quince is the closest relative of apples and pears. But, unlike these fruits, the hard fruits of the quince in their raw form are not very edible, and, according to doctors, are even harmful to the intestines. Therefore, incredibly tasty preserves, jams, confitures are prepared from it, subjecting them to heat treatment. In subsequent posts, I will definitely tell you about the benefits of this unique fruit, but for now, let's prepare an incredibly aromatic and tasty jam!
For cooking quince jam we will need:
- 2 kg of ripe quince
- 1 kg 600 gr. Sahara
These are the products you need to make delicious quince jam.
My quince, clean ( you can not clean), cut into quarters, core with seeds and cut into thin slices.
Put a third of the chopped quince in the multicooker bowl.
Fill the quince with the third part of sugar.
Again we spread a layer of chopped quince, again sugar, again a layer of quince and again sugar.
We leave the quince with sugar overnight so that it starts up the 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, choose extinguishing program and cook approximately 30-35 minutes.
You do not need to cover the multicooker with a lid.
Let the jam cool completely.
When the jam has completely cooled down, turn it on again extinguishing program, but we only cook it 15 minutes.
Let it cool completely, and when it cools down again cook for 15 minutes... That is, in three steps.
Our jam thickened a lot, and the slices turned into candied fruits.
We put the jam in prepared, sterilized jars and close the lids.
I managed 2 jars of 0.5 l and one 0.35 l.
And a little more remained in the outlet for testing.
Amazing taste, incredible aroma and color.
BON APPETIT!
I am 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 perfectly visible in the photo! Very tasty, very appetizing! Valeria's winter will be delicious, that's for sure!
Friends! I am very glad to present the first photo report from the wonderful hostess Valeria, who prepares quince jam for the first time. Here she came across such a large and ripe quince, from which, I am sure, an incredibly tasty, aromatic jam will turn out!
Quince is a common fruit in the Caucasus and Transcaucasia. In central Russia, it does not grow, but it cannot be called a rarity either. From October until the end of winter, it is sold in supermarkets. Everyone knows the yellow fruits, similar to a pear, with a slightly shaggy skin. They are added to various dishes, used in the preparation of jams, marmalade, jams and sauces for meat.
Anyone who wants to try fresh quince will be disappointed. It is woody and knitting. But after heat treatment, the quince reveals its taste. The jam from it turns out to be tasty, fragrant and very beautiful amber color. The main thing is that the hardness of the fruit helps to maintain the shape of the pieces in the syrup.
Little secrets
In appearance, quince looks like a pear, but in taste and chemical composition it stands apart. Both the fruits and the seeds of the quince have medicinal qualities. The fruits contain several dozen seeds, from which antibacterial decoctions are made for peptic ulcer diseases, problems with the gastrointestinal tract. The seeds contain a lot of mucus and pectin, which makes the jam thick and thick. When boiled together with the seeds, the jam becomes dark amber in color.
The color, consistency and taste of the finished dish depend on how, how much jam is cooked and what ingredients are used. Many people use the natural density of quince to keep the pieces intact. 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 always very beautiful.
The color is influenced 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 (brightens).
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 way in which you will prepare the jam. The base can be wedges or cubes, syrup or sugar. You can pre-blanch the quince pieces, as you like.
Classic recipe with step by step photos
Let's make a classic quince jam. On its basis, you can cook many other blanks and thus show your culinary talent. The cooking time for this jam is 1 hour. But this does not mean that 60 minutes will pass from the beginning to the end 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.
Caloric content per 100 g: 274 kcal.
Preparation:
Cut the quince into small slices, removing the peel from them.
Place the slices in very cold water so as not to darken.
Pour the peel with water and cook for 10-15 minutes. Then take it out and strain the broth.
The slices must be blanched in the same broth. To do this, add citric acid and place the slices in a boiling broth for 2-4 minutes. Anyone who likes tough pieces can skip this point and the next.
Remove the slices and, after cooling, cut them into cubes.
After that, sugar must be added to the broth in which the quince peel was boiled and mixed thoroughly. You will get a syrup in which the pieces of fruit will be cooked.
Boil the sugar syrup and put the cooked, diced quince pieces into it. 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 overnight in the room. 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 the jam will decrease and take on a reddish tint.
Jam should be laid out hot in sterilized jars. They need to be closed with screw caps or plastic caps.
How to cook a quince delicacy in slices
One of the options for quince jam is slices with peel and seeds, which not only make the jam healthy, but also give it a rich color and a special aroma. The seeds do not need to be removed after boiling, they feel like pine nuts or other nuts in the jam.
In this jam, the quince pieces remain strong, and the jam itself turns out to be dense and thick. It can not only be eaten with spoons, but also spread on toast like marmalade.
This consistency is obtained by boiling quince seeds in syrup, which contain a lot of pectin. There is also pectin in the peel.
Cooking time: 2 to 4 days.
- ripe quince - 1.2 kg;
- granulated sugar - 1 kg;
- citric acid - 0.5 tsp
Caloric content per 100 g: 265 kcal.
Preparation:
- Cut the quince into slices without peeling off the peel. 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 are a lot of quince, then peeled and cut slices should be placed in a bowl of cold water to prevent browning.
- This step can be skipped for those who like strong, uncooked bites in syrup. Many people use blanching for quince. This fruit is characterized by increased hardness of the fruit, so they can be poured over with boiling water, but not boiled. Or another option: boil a little in acidified water for 2-5 minutes. This procedure will allow the syrup to saturate the pieces much faster.
- Freshly chopped or blanched slices should be covered with sugar and citric acid should be added there. This is done so that the quince starts up the juice. Then you do not need to cook a separate syrup from sugar and water, and the jam itself will be thicker and more concentrated. It is not necessary to add all the sugar at once. To begin with, it will be enough for the slices to be a little covered with sugar. The basin must be left overnight or a little more so that the quince is soaked.
- Cook the jam for periods: 3-5 minutes after boiling, then turn off and leave for 12-24 hours. So repeat 3 times. Put the remaining sugar during the second boil.
- Place the seeds in the jam during the last boil.
- Spread the finished product hot in sterilized jars.
The jam turns out to be bright, rich red-amber color. The slices are strong, translucent, like candied fruits. The seeds give the jam additional flavor and piquancy.
Quince jam with walnuts
This is a festive version of the jam. Dense, fragrant quince pieces are paired with syrup-soaked walnut halves. 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 brews.
- sugar - 0.8 kg;
- water - 1 glass;
- lemon juice - 1.5 tablespoons;
- walnuts - 1 glass.
Caloric content per 100 g of product: 398 kcal.
Preparation:
- Quince is peeled and cut into wedges and then into cubes. The cubes are covered with 2 glasses of sugar. While the juice is released from the quince, you can proceed to the next stage.
- Walnuts are peeled and cut into large or small pieces as desired. You can leave the halves.
- A decoction is cooked from the peel, seeds, a glass of water for 25-30 minutes.
- The remaining sugar is added to the strained broth and the syrup is boiled, and lemon juice is poured into the strained broth.
- The syrup is poured onto quince with sugar and put on fire. After boiling, it is kept on fire for no more than 5 minutes, then it is soaked for a day after adding walnuts.
- The procedure is repeated 2 more times, after which the jam is poured into the jars.
Quince jam in a slow cooker
In order to cook delicious jam in a multicooker, you need to take into account its features. The fruit does not need to be blanched to cook in this way. The cut pieces are cut with the peel.
Cooking time: 2 days.
- quince (peeled and chopped) - 1 kg;
- sugar - 0.8 kg;
- lemon juice - 1.5 tablespoons.
Caloric content per 100 g of product: 276 kcal.
Preparation:
- Cut the quince into cubes or wedges.
- Cover with sugar, pour in lemon juice and leave for a day, stirring constantly.
- Put the contents in the multicooker bowl and set the "Stew" mode for 20 minutes.
- Leave in a closed multicooker until it cools completely.
- Divide into banks.
The value of this recipe is in its simplicity. A minimum of effort is required here.
- There are some secrets on how to make quince jam as dense as marmalade. There is a lot of pectin in quince, but especially in the peel and seeds. A field for culinary creativity is provided here. You can boil the seeds for half an hour and make a syrup based on this broth. Another way is to put seeds in the jam itself instead of nuts. Another way is to decorate the syrup rind. For the same reason, there is no need to peel off the quince slices.
- In order for the slices or pieces to become translucent, like candied fruits, the jam must be cooked for no more than five minutes, and then infused from several hours to a day. Do this procedure 3-4 times.
- When infusing jam between boils, cover the basin with a cloth or paper.
- If you want to keep the light shade of the jam, add citric acid (0.5 teaspoon to 1 kg of sugar) or freshly squeezed lemon juice (2 tablespoons to 1 kg of sugar). The quince in the jam will not darken, but will have a light amber color.
- If you do not cook the syrup, but cover the pieces with sugar, leave the soaking container for no more than 12 hours. This is best done at night. The fact is that quince can give more juice than needed and become tough even after boiling.
Details
Pamper yourself and your family, prepare an extraordinary quince jam in a slow cooker. The delicacy will turn out to 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 festive table.
To make a wonderful jam, the main ingredients are quince fruits and sugar. Making jam in a multicooker is quite simple, putting 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 well, divide each fruit into two and remove the core. Cut into beautiful slices up to 1.5 centimeters thick. Put the quince in a deep container, sprinkle each layer with sugar.
Cover the saucepan and leave the fruit with sugar for two days. During this time, the quince will release juice well, shake the container a couple of times a day so that the sugar is evenly distributed between the fruits.
If the sugar dissolves earlier and there is enough juice. You can start making quince jam. Put the prepared mass in a multicooker bowl and select the "Stew" program, cook for 30 minutes without closing the lid.
Now cool the mass and boil it again on 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 it, and if the drop does not spread, then the jam is ready, if not, boil it again.
Fold the finished quince jam in 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:
Rinse the quince, peel and cut into medium wedges. Place in a multicooker bowl and add the required amount of sugar. Add cinnamon, cardamom, and cloves. Set the Stew program and cook the quince jam for one hour.
After the indicated time, the incomparable amber-colored jam is ready to use, cool and serve with aromatic tea. If you want to preserve, transfer the hot jam to 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 the seeds. Cut the fruit into medium slices. Place the chopped quince in a deep container and sprinkle with sugar. Leave it on for a while until the sugar dissolves and the fruit juices.
This procedure takes at least four hours. After a while, put the ingredients in the multicooker bowl and set the "Stew" mode. Once the jam boils, simmer for about five minutes.
Be sure to remove the resulting foam. The jam should turn juicy yellow. Now leave the jam to cool completely. After eight to ten hours, turn on the same mode again and boil the jam for five minutes after boiling.
Cool again, add peeled and lightly chopped walnuts and simmer again for about five minutes. Put the prepared hot jam in sterilized jars and roll up tightly. Also, the jam can be consumed immediately, you just need to wait until it cools down.
Good appetite.
Quince jam is incredibly tasty. How to cook quince jam in a slow cooker, now you will find out.
Quince jam recipe in a slow cooker
Ingredients:
- granulated sugar - 800 g;
- ripe quince fruits - 1 kg.
Preparation
- Cut the quince fruits into quarters, remove the core, and then cut the resulting pieces into small slices.
- 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 the quince and sugar. Cover the container with a lid and leave it for 2 days. During this time, the container must be shaken several times.
- After that, enough juice should come out. If the quince is not juicy enough, then pour in about 100 ml of water.
- We place the quince in a slow cooker, mix gently and turn on the "Stew" program and set the time to 30 minutes. Then let the jam cool completely and put it on "Stew" again for 15 minutes. Then cool completely again and set again for 15 minutes.
- We put the finished jam in 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
- We wash the quince well. Cut into slices and cut out the seed part.
- We heat the water, add half of the citric acid. Dip the quince slices in boiling water for about a minute.
- We place the ingredients in a multi-cooker bowl, alternating layers of quince and sugar. Cover with a towel and stand for 12 hours. The broth, in which the quince was blanched, put in the cold.
- Warm up the quince with the released juice in the "Stew" mode for 30 minutes. If there is not enough juice, cook the syrup: add 120 g of sugar to 120 ml of liquid and pour in until it dissolves and fill it with fruit. Then let it stand for 10 minutes, boil it again on "Stew" for 20 minutes, set it aside for 10 minutes and cook again for 20 minutes in the same mode.
- We lay out 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
- We clean apples and quince from the skin, remove damaged areas and core. Next, cut the fruit into slices and put it in a saucepan.
- We fill the mass with sugar and leave for 8 hours.
- We place the mass in a multicooker saucepan and cook in the "Stew" mode for 40 minutes. Then let stand for 2 hours, boil in the same mode for another 40 minutes. Leave again for 15 minutes and boil again for the third time.
- Distribute the finished jam, which has become golden-red in color, into steamed jars and immediately roll it up.
Quince jam with pumpkin in a slow cooker
Ingredients:
- peeled pumpkin - 1 kg;
- peeled quince - 800 g;
- sugar - 700 g
Preparation
- Grind pumpkin and quince into pieces and cover with sugar.
- Stir the mixture and leave until a sufficient amount of juice is released.
- After that, put the pumpkin with quince in juice into the container of the device and cook in the "Stew" mode for 1.5 hours.
- We immediately distribute the finished jam hot into prepared sterilized jars and immediately seal it.
Japanese quince jam in a slow cooker
Quince jam in a slow cooker will delight you with its sweet and sour aftertaste. Spread it on bread, wash it down with unsweetened green tea and have fun!
Quince jam in a slow cooker.
Option number 1.
Ingredients:
Quince fruits - 1 kilogram
- granulated sugar - 820 g
Preparation:
It should be noted right away that it is worth doing the preparation of fruits 2 days before you plan to cook a blank out of them. Fruit processing does not require large physical costs on your part. Cut into quarters, cut out the core along with the seeds, chop into slices. Take a container, transfer there one third of the sugar, quince, then another layer of granulated sugar and the last layer of fruit. Sprinkle with sugar one last time, leave for a couple of days. Shake the saucepan several times during the indicated period to distribute the contents evenly. Cover the container with a lid.
After two days, the fruit will let out a sufficient amount of juice, which will cover all the slices. If there is not enough juice, add 100 ml of water. Transfer the contents along with the juice into a multicooker bowl, stir with a silicone spatula. Set the "Extinguishing" function, the required time is half an hour. Do not cover with a lid. After turning on the "Heating" mode, wait until the contents have completely cooled down. To speed up the process, remove the saucepan and place it on the table. Reinsert it, set "Extinguish", time - 15 minutes. repeat the procedure. In total, you need to boil the treats 3 times. When finished, pack it in jars.
Try and
Quince jam in a slow cooker.
Option number 2.
For cooking, take one kilogram of quince fruits and sugar. Wash the fruit, dry it, cut out the seed capsule, while leaving the peel. Be sure to cut off any possible damaged areas. Chop the fruit into pieces, put it in a suitable bowl, add sugar, stir, cover, leave for 72 hours. Stir the mass once every day. Do it very carefully! Boil the mass with the "Extinguishing" function set in 2 doses for half an hour. At the very beginning, cover the bowl with a lid, and after the boiling process begins, open it. Leave an interval of 6 hours between brews so that the treat can completely cool down. Close the jam in 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:
Remove the peel from the washed fruit, remove the center, chop in small pieces. Rinse the lemon, chop it into large wedges, and then chop it. Mix lemon gruel with fruit mass and sugar. After a couple of hours, when the juice starts to stand out, transfer it all to the bread maker. Set the function "Jam". Just an hour and a half and you can enjoy an excellent preparation. In order to save it for the winter, pack it in jars and seal it.
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