Quince jam in a multicooker
Description
Homemade winter preserves. Well, what could be tastier than fragrant jam you’ve made yourself—this treat has probably always been sought after by both grown‑ups and children. Everyone remembers that childhood picture when Mom or Grandma set a big basin on the stove and cooked a fragrant sweet mass in it. But everything changes: those awkward basins gradually disappear and give way to simpler options, and today I’m going to tell you, The preserves are ready for winter storage.
Instructions
- 1
Step 1
First, wash the quince thoroughly, pat it dry, cut it in half, and remove the core.
- 2
Step 2
Cut the peeled flesh into small wedges, place them in a deep bowl, and cover with sugar. Mix everything, cover the quince with cheesecloth folded double, and leave for three days to release the juice. Don’t forget to stir the contents of the bowl during the day and shake the bowl from time to time.
- 3
Step 3
On the third day, when the quince has released enough juice, you can start cooking the jam, so transfer it together with the juice into the multicooker bowl.
- 4
Step 4
Turn on the “Jam/Desserts” mode and set the time to 22 minutes. If your appliance doesn’t have this mode, you can choose “Stewing” and cook on that instead.
- 5
Step 5
The jam turns out very juicy and aromatic—not a bit worse than what our grandmothers and mothers used to make.