Quince jam in a multicooker

Name: Quince jam in a multicooker
Ingredients: 1500 ml water; 750 g sugar; 1 kg quince (diced); 1 lemon (juice)

Jam - Quince jam in a multicooker by Liana L. - Recipia

Quince jam in a multicooker cooks for 45 minutes on the JAM program, once the syrup has thickened. The water and sugar turn into a syrup, and the quince takes on a coppery hue while keeping its shape in visible pieces; I use BOIL first, then JAM. I like to cut it small, but still have the cubes show in the jar. Prep: 20 minutes. Cooking: 105 minutes. Rest: 15 minutes. Total time: 140 minutes. Servings: 20. About 180 kcal and 0.2 g protein per serving.

Ingredients

1500 ml water
750 g sugar
1 kg quince (diced)
1 lemon (juice)

Preparation

1. Put the water and sugar in the multicooker bowl and select BOIL for 60 minutes. The syrup is ready when it has thickened and leaves a sticky film on the spoon. 2. Meanwhile, wash the quince, remove the cores and seeds, then cut the fruit into small pieces. Add lemon juice to the cubes from time to time. 3. Add the quince to the syrup and select JAM for 60 minutes. The jam is ready after about 45 minutes, when the fruit is soft and the syrup has thickened; stop the program then. 4. Leave the jam to cool for 15 minutes, then put it into jars.

Notes

Firm quince with no soft spots cuts cleanly and holds its shape better; very ripe fruit can fall apart before the syrup thickens. If you cut the cubes a little larger, check the texture towards the end of the program, as they need more time. The pieces spread easily with a knife on toast. Once opened, keep the jar in the fridge. I choose small jars so an opened one doesn't sit around for long.