Quince Jam in a Pressure Cooker
Description
Homemade preserves keep for a long time. Quince jam in a pressure cooker is, in essence, very easy to make and then stores well. There is nothing complicated about making this jam; the only thing it needs is an overnight rest, so I prefer to start the jam in the evening so I can finish the cooking quickly the next morning. Quince jam made in a skillet turns out very sweet and beautiful—no one has yet been able to resist my jam. Good luck! Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
Wash the quince thoroughly and peel it.
- 2
Step 2
Cut into large cubes.
- 3
Step 3
Prepare the sugar syrup. Dissolve the sugar in water and bring to a boil.
- 4
Step 4
Pour syrup over the quince and cook over low heat.
- 5
Step 5
Cut the lemon finely and grate the zest. Remember to remove the seeds from the lemon. Then add the lemon to the pan with the quince.
- 6
Step 6
After the quince comes to a boil (this usually takes 10–15 minutes), turn off the heat and let the jam stand for 12 hours. Then return the jam to medium heat, bring it back to a boil, and cook for another 15 minutes. Pour the jam into sterilized jars, seal them, let cool, and store in a dark, dry place.
- 7
Step 7
The preparation is ready. Store in a cool place.