Having tried jam from quince, you will fall in love with it literally from the first spoon. Amber fragrant slices, amazing taste, viscous, dense syrup is the dream of every mistress. Such a masterpiece can be prepared in a slow cooker.

Aiva jam in the multicooker "Amber"

For preparation, you need only 2 ingredients and a slow cooker. Yes, you still need patience, because the jam is cooked not in half an hour, but in several tricks.

Further about everything in order, but first you need to prepare:

• sugar - 800 g;
• aiva - 1 kg.

Cooking process:

1. The jam is cooked in a few visits, the longer you cook the jam, the more viscous it will be, and the pieces are dense. You need to prepare a quince: wash, cut into slices, removing the core along with the seeds. There is no need to clean the quince. The thickness of each lobe is approximately 1 cm.
2. Now you will need any container. For example, a bowl (but in order not to metal), you need to put a third part of the quince, pour a layer of sugar, then the remaining quince and still sugar. You can shake the capacity so that the sugar is distributed evenly.
3. The container needs to be covered, you can with a plate or lid, leave in the room for 2 days. During this time, you need to shake the saucepan several times, and when Aiva lets the juice, you can mix in order for sugar to dissolve faster.
4. If you see that there is little juice, it does not cover the slices completely, it is necessary to add water, the maximum of 100 ml.
5. Together with the juice, you need to move the multicooker into the bowl, mix with a silicone spatula and prepare in the “extinguishing” mode for 30 minutes.
6. After the signal, it is necessary to turn off the device from the network and forget for jam until cool. To speed up this process, the bowl needs to be removed from the slow cooker and left on the table.
7. Then, when the jam cools down, heated again in the “extinguishing” mode, but this time not half an hour, as in the first, but only 15 minutes.
8. Then you need to take out the bowl with quince, leave it on the table to cool, and when it cools down completely, return back and warm up again in the same program for a quarter of an hour.
9. It is enough for the quince to boil, and the syrup turned out to be amber color, as well as the iva slices. You can stop there, but if you love so that the jam is more viscous, pierced, then you can make a few more visits and stop when you are satisfied with the result.
10. In our case, we simply check the degree of readiness of the syrup: the drop should not spread on the plate. It is enough to lay out the slices by previously prepared jars, fill it to the edge with syrup, order with lids.
11. The jam is ready! The aroma is incomparable, if it remains at least a little, put a kettle to enjoy the amazing taste and aroma of jam from aea prepared in a slow cooker. The jam welded in this way will be stored in a cool pantry or in the cellar all winter.

Tailee jam with ginger in a slow cooker

An interesting combination of products: quince and ginger gives an excellent result. Such jam is very fragrant and also useful, because ginger helps strengthen immunity, quickly overcome colds, activate metabolism.

We will need to work:

• aiva - 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 water - 100 ml into the multicooker container, pour out all the sugar at once, mix.
2. Boil the syrup in the "soup" mode within 10 minutes from the date of activation of the program.
3. While the syrup is cooked, we cook quince: we wash, dry, cut into slices, getting rid of seeds and core. It is not necessary to clean the quince, because in this form pieces will be better to keep the shape.
4. Ginger needs to be cleaned, chopped thinly with plates.
5. Aiva and ginger must be placed in the syrup (just it should boil), and cook for an hour in the “extinguishing” mode. From time to time, you need to throw off the lid to mix the contents.
6. After an hour, you can begin to lay out the finished hot jam on the banks (sterilize the jars before the jam, along with the lids).
7. Jam should be applied hot and immediately roll with lids. After cooling, it is necessary to lower the jar of jam into the basement or put in the pantry. The jam welded in this way can be stored all winter.

Japanese quince in a slow cooker

If you are lucky enough to stock up on the Japanese quince, it turns out no less tasty jam, rich in vitamins. The quince of this variety contains a lot of vitamin C and A, iron, calcium, tannins, trace elements and fiber. Even when boiling, useful substances remain in the finished product, especially since we will cook jam from quince in a slow cooker.

List of products:

• aiva - 1 kg;
• water - 300 ml;
• sugar - 1 kg (can be 100 or 200 g less).

Cooking process jam:

1. The Japanese Aiva differs that it is solid, so there are 2 ways to make jam: the first classic, when you just need to cut the quince into pieces and boil (only this time you have to clean the skin). The second is more time-consuming, because you need to lower the fruits washed into boiling water, withstand for 2 minutes, then move into a container with cold water, leaving for 2 minutes. After - remove, dry, cut the skin (it will be much easier to do than in the first case).
2. The prepared quince must be cut into slices of the same thickness (not more than 1 cm), boil in water in the "soup" mode for 10 minutes from the date of boiling.
3. Then you need to pour sugar, continue cooking jam for half an hour, stirring periodically. Cook the jam in the "extinguishing" mode.
4. After an hourly heat treatment, a container with quince jam needs to be removed from the multicooker, left on the table, covering the parchment around or a lid, until completely cooled.
5. It is more convenient to cook jam in the evening so that in the morning you can start the second stage of cooking jam from quince in a slow cooker. The second time you need to boil the jam from the moment of boiling for 5 minutes (!), You can immediately lay out fragrant slices in jars and pour hot syrup. You need to cook aiva in the "extinguishing" mode.
6. Here is such a simple process of making a delicious dessert each housewife can cook in a slow cooker. If you stir the jam, then only a wooden spoon or silicone spatula, in a circular movement slowly, then the pieces of quince will remain intact and as a result the jam will turn out not only tasty and healthy, but also very beautiful.

Aiva jam in a multicooker with nuts

In the raw form, the quince loves a few, because it is tough, sour and tart. You can make a delicious compote from quince or cook jam. It is just the jam that is excellent in a slow cooker, because the quince acquires sweetness, its aroma is revealed, this autumn fruit becomes very soft and tender.

Products for cooking jam:

• large quince - 4 pcs.;
• sugar - 500 g;
• lemon - 1 pc.;
• wonder nuclei - 7 pcs.

Preparation of delicious jam from quince:

1. Aiva is acidic, but when to boil it with sugar, it becomes sweet and loses sour. To compensate for this feature, cooks add lemon juice and zest for aroma.
2. First you need to wash the quince, cut into 2 parts to remove seeds and core, if possible, you can remove the skin.
3. Cut the quince into slices, pour sugar, put in a saucepan and cut peel (for the aroma of future jam), boil for 10 minutes from the date of boiling (the “soup” or “steaming” mode).
4. Then you need to remove the container, put on the table to cool until morning or at least 5 hours.
5. Then again return the bowl with quince in a slow cooker, boil in the “soup” mode until boiling, then switch the device into the “extinguishing” mode, prepare no more than 10 minutes.
6. Leave it to cool again, but this time - for a day. Then boil in a slow cooker in “extinguishing” mode for 60 minutes.
7. From the moment of boiling in jam, you need to add the zest removed from the lemon (pre-pour in boiling water or hold in steep boiling water for 2 minutes), after removing the zest, squeeze the juice and add to jam.
8. In a pan, you need to fry the nuclei of the nuts (you can take any, not necessarily walnuts), enter the nuts, mix, cook to the signal.
9. Hot mass should be laid out according to previously sterilized jars, closed with lids. Store in a cool place. Boiled jam from quince in a slow cooker in this way can be stored throughout the winter, but most likely, it will end in a few days, because of the 4 fruits it turns out very little jam. But now you will know how to cook delicious jam from quince in a slow cooker and can increase the number of ingredients. Good luck and pleasant appetite!

Cooking delicious sparkowing in a slow cooker with apples

Classic is a quince with apples, such a combination of ingredients can be found in recipes for making baking, compotes and jams. We will master this recipe, but we will cook jam in a slow cooker.

The ingredients on the list:

• ripe Aiva - 1 kg;
• apples - 500 g;
• sugar - 1 kg.

Preparation of jam:

1. Aiva with apples needs to be washed, cleaned, cut into slices, folded into a deep container.
2. Sugar should be poured into the same container, close the lid and left overnight or for 8 hours so that the fruits are allowed to let the juice and dissolve sugar. The process will be faster in this case, because the apples are softer and faster will let the juice than quince.
3. Then you need to shift fruits with sugar syrup into a multicooker container, boil for 5 minutes from the date of boiling in the "soup" or "steaming steam". Leave the bowl with the contents on the table to cool until morning (at least 6 hours), then boil again for 5 minutes, leave until it cools for 6 hours and the final stage is the cooking in the same mode for 5 minutes.
4. Hot jam should be laid out in jars, roll up. When it cools - send to the pantry, cellar or refrigerator.

Aiva jam in a slow cooker with an orange

Another combination of fruit bright in taste can lead to an unexpectedly interesting result. This is a brief characteristic of jam welded from pieces of quince and orange lobules. What will be the result - you will find out after you cope with the task, but for now you need to prepare:

• quince - 2 kg;
• orange - 1 pc.;
• sugar - 2 kg;
• water - 1 liter.

Cooking process:

1. Aiva needs to be washed and cut into cubes or slices, having previously cut off the skin (but you can leave it).
2. Cleaning must be poured with water (peel and core) to boil for 15 minutes in “steaming” mode.
3. Then you need to strain the resulting broth, put a quince in it and then cook fruits for 10 minutes in the same mode.
4. Aiva needs to be thrown back on a colander, and add sugar to the resulting broth, bring to a boil in a slow cooker (the mode “War -steam” or “soup”).
5. Syrup needs to pour quince and leave overnight, but not more than 12 hours.
6. Preparation of orange: thoroughly wash, cut into thin slices, add to quince. Boil for 40-50 minutes in the "extinguishing" mode, periodically stirring with a wooden or silicone spatula.
7. The jam is ready! It will turn out amber color, transparent syrup and whole slices of quince. The aroma cannot be conveyed in words, so you recommend that you independently cook a quince in a slow cooker to make sure that the recipe is ease and the opportunity to get a delicious dessert cooked in a slow cooker.

How to cook awash jam in a slow cooker with pumpkin

Pumpkin and quince are another interesting combination, fruit and vegetable - autumn, bright, each has its own advantages. The pair is a great result, the jam from these ingredients of an unusual taste and a very bright, saturated shade.

What is needed from the ingredients:

• purified pumpkin 1 kg;
• aiva - 500 g;
• sugar - 700 g.

Cook the jam in this way:

1. My quince, clean, cut into pieces of the same size.
2. We briefly clean the pumpkin and cut into cubes so that in size are the same with pieces of quince.
3. We put everything in a bowl, pour sugar. A portion of sugar can be reduced, it will turn out to be so sweet or increased for sweet tooths.
4. We leave all the ingredients in the bowl preferably for the night so that the juice stands out.
5. Then we pour everything into the multicooker bowl, mix, prepare in the “extinguishing” mode, stirring periodically, for 40 minutes.
6. If you are satisfied with the result, you can stop and lay hot jam in jars. And if you want to make it more, you need to pause (until it cools the jam), then boil once again, but already within 10 minutes from the moment of boiling and then you can lay it in cans for the Uxidation.

Aiva jam in a slow cooker. Video