How to cook quince jam in a multivariate

Quince is such a product that you can use to prepare any group of dishes, from soups to desserts. However, in its own form it is not very good, which generates a lot of recipes for domestic harvesting and conservation. Therefore, the question of how to prepare jam from quince is very popular and has a large number of answers associated with different recipes.

Features of preparation

There are many ways to prepare quince jam. In this case, all of them differ by the method of heat treatment, the presence of various spices and cutting products. We offer one version of how you can make jam from quince. The recipe for cooking in this case requires a multivark. It also uses cutting in the form of small cubes, which should be fairly 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.

Preparation of products

Before you start to prepare jam from quince in a multivark, you need to choose the right ingredient correctly. The fact is that these fruits have characteristic tartness. Therefore, quince needs to buy ripe and give it a few days to brew in a dark place.

After that, 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 fruit is cut into small cubes, removing the bones. It is this kind of slicing that will make quince quince in a multivariate perfectly balanced and tasty.

After that, the fruits are placed in a container and covered with sugar. In this form, quince should be 1-2 days. In this case, she will release the juice and get the necessary condition, suitable for subsequent processing.

Heat treatment

To make a delicious jam from quince in a multivark, you need to use a mode designed for extinguishing. It assumes uniform and small heating with maintaining the boiling point. Therefore, we pour all the contents of the container into the casserole of the device, close the lid and prepare the hour.

After this period, the quince from the quince in the multivarquet should be almost ready. All the cubes acquire a transparent appearance, and the amount of liquid increases significantly. At this point, you can add various spices and boil it all for another 10 minutes.

Rolling

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