Jam from quince in a multivariate

From quince jam turns out incredibly tasty. How to make jam from quince in a multivark, now you will find out.

The recipe for jam from quince in a multivariate

Ingredients:

• granulated sugar - 800 g;
• fruits of ripe quince - 1 kg.

Preparation

1. Fruit quince cut into quarters, the core is removed, and then the resulting pieces are cut into small slices.
2. Now take the container, put about a third of the quince there and add 1/3 of sugar, then again a portion of the quince, some sugar, again quince and sugar. We cover the container with a lid and leave it for 2 days. During this time, the capacity should be shaken several times.
3. After this should be enough juice. If the quince does not get succulent enough, then pour in about 100 ml of water.
4. We place the quince in the multivark, gently mix and turn on the "Quenching" program and set the time - 30 minutes. Then let the mixture cool completely and put it on the "Quenching" for 15 minutes. Then again completely cool and set again for 15 minutes.
5. Ready jam we lay out on jars and cork.

Jam from quince for winter in multivark

Ingredients:

• citric acid - 10 g;
• sugar - 800 g;
• quince ripe - 1 kg;
• drinking water - 500 ml.

Preparation

1. We thoroughly wash the Aiva. We cut the lobules and cut out the seminal part.
2. Heat the water, pour half of the citric acid. We lower the wedge segments into boiling water for about a minute.
3. We place the ingredients in the cart, alternating layers of quince and sugar. Cover with a towel and stand for 12 hours. Broth, which blanched quince, put in the cold.
4. We divide the juice with the isolated juice in the "Quenching" mode for 30 minutes. If the juice is not enough, cook the syrup: in 120 ml of liquid, pour 120 g of sugar and pour it until it dissolves and we pour the fruit. Then we let it stand for 10 minutes, we cook again for 20 minutes on "Stewing", for 10 minutes we set it aside and again we cook 20 minutes in the same mode.
5. We spread the jam on steamed jars and cork.

Jam from quince and apples in a multivark

Ingredients:

• apples sweet and sour - 500 g;
• sugar - 1 kg;
• ripe quince - 1 kg.

Preparation

1. Apples and quince are cleaned from the skin, we remove the damaged areas and the core. Next, cut the fruit into slices and put into a saucepan.
2. We fall asleep with a lot of sugar and leave the clock at 8 o'clock.
3. Place the mass in a multi-cooking pot and cook in the "Quenching" mode for 40 minutes. Then we let it stand for 2 hours, then we cook another 40 minutes in the same regime. Again for 15 minutes leave and again a third time to cook.
4. Ready jam, which became golden-red color, distribute on parboiled jars and immediately roll.

Jam from quince with pumpkin in multivark

Ingredients:

• pumpkin peeled - 1 kg;
• quince peeled - 800 g;
• sugar - 700 g.

Preparation

1. Chop the pumpkin and quince and fall asleep with sugar.
2. Stir the mass and leave until sufficient juice is released.
3. After that, place the pumpkin with the quince in the juice in the device's capacity and in the "Quenching" mode, we prepare 1.5 hours.
4. Ready jam immediately hot distribute on prepared sterilized jars and immediately ukuporivaem.

Jam from Japanese Quince in the Multivariate

Ingredients:

• Purified Japanese quince - 960 g;
• water - 390 ml;
• natural honey - 1 kg;
• cinnamon - pinch.

Preparation

1. Clean my quince from the seeds and peel. We cut into slices. We put it in water and boil it for 10 minutes.
2. After that, decoct the decoction into a wide container, where we will prepare the jam.
3. We add honey and cinnamon. Then add the quince lobules.
4. In the "Quenching" mode, we prepare the jam 1 hour before the density.
5. Jam from quince wedges in a multivark place in jars and cork.

Successful all blanks!