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 the amazing taste and 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 healthy, because ginger helps strengthen the immune system, fight colds faster, and 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 are lucky enough to stock up on Japanese quince, it makes equally tasty 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, useful substances remain in the finished product, 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, soak for 2 minutes, then transfer 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 an hour's 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. This is the simple process of preparing a delicious dessert that every housewife can prepare 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 make a delicious compote or jam from quince. 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.;
  • walnut kernels – 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 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 is cooking 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 is 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, cut into thin slices, add to the 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 be amber in color, with 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 that the recipe is easy and that you can get a delicious dessert prepared in a slow cooker.

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

Pumpkin and quince are another interesting combination, fruit and vegetable are autumnal, bright, each has its own merits. When paired together, you get an excellent result, a jam made from these ingredients with an unusual taste and a very bright, rich hue.

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

A delicious dessert of quince with pumpkin in a slow cooker according to Sergei’s recipe; it can also be prepared from pumpkin and apples. Well, if you don’t yet know what a slow cooker is, prepare this pumpkin and quince dessert in the oven or on the stove. Another delicacy - a recipe for Lent.
Pumpkin is consumed raw by a fairly small number of connoisseurs, and chewing quince is also not an easy task. Therefore, an idea arose - to bring these products into a state more convenient for consumption.

Ingredients for the pumpkin and quince dessert recipe:

  • Pumpkin - one kg,
  • Quince - 4 pieces,
  • Sugar or honey to taste

How to make a dessert from pumpkin and quince

Peel the pumpkin and cut into pieces.
Remove the core from the quince and cut into pieces.


Place quince and pumpkin in a multicooker, pour in half a glass of water (80 ml).

If you cook with sugar, then add 3-4 tablespoons of sugar.
Cook the pumpkin and quince dessert in a slow cooker (I use Redmond) on the “Stew” mode for 30 minutes. I simmered for 40 minutes, the pumpkin was quite boiled. For a Panasonic multicooker: you will have to forcefully turn off the stewed pumpkin with quince after 30 minutes. But if you suddenly aren’t around, nothing bad will happen.


If the pumpkin dessert with quince was prepared without sugar, then you need to wait until the quince and pumpkin have cooled to 35-40 degrees and then add honey to taste.

Quince is a product that can be used to prepare any group of dishes, from soups to desserts. However, in its own form it is not very good, which gives rise to a lot of recipes for homemade preparations and preservation. Therefore, the question of how to cook is very popular and has a large number of answers related to different recipes.

Cooking features

There are many ways to make quince jam. Moreover, they all differ in the method of heat treatment, the presence of various spices and cutting of products. We offer one option on how to make quince jam. in this case, it requires a multicooker. It also uses cutting in the form of small cubes, which should be quite dense, but at the same time processed to a transparent state.

Ingredients

For this dish you will need:

Fresh quince - 2 kg;

Sugar - 1 kg.

This recipe is designed to obtain the original taste of the products, but if desired, you can add a small amount of various spices to it, which will add piquancy to the delicacy.

Food preparation

Before you start preparing quince jam in a slow cooker, you need to choose the right main ingredient. The fact is that these fruits have their characteristic astringency. Therefore, you need to buy quince ripe and let it brew for several days in a dark place.

After this, the fruit is washed, using a sponge if necessary to get rid of the specific coating. Then they are allowed to dry by dabbing with a paper towel. Next, the fruits are cut into small cubes, removing the seeds. It is this kind of cutting that will make quince jam in a slow cooker perfectly balanced and tasty.

After this, the fruits are placed in a container and covered with sugar. The quince should remain in this form for 1-2 days. At the same time, it will release juice and acquire the necessary state suitable for subsequent processing.

Heat treatment

To prepare delicious quince jam in a slow cooker, you need to use a mode designed for stewing. It involves uniform and slight heating while maintaining the boiling point. Therefore, we pour the entire contents of the container into the pan of the device, close the lid and cook for an hour.

After this period, the quince jam in the slow cooker should be almost ready. All cubes acquire a transparent appearance, and the amount of liquid increases significantly. At this point, you can add various spices and cook for another 10 minutes.

Rolling up

When the jam has just been cooked, it is immediately transferred to pre-sterilized jars and sealed with special lids. Then the containers are turned upside down and left to cool. After an hour has passed, the finished jam can be transferred to a dark and cool place for long-term storage, where it can remain for several years before being consumed.