Making quince jam in the slow cooker means you don’t have to worry about constantly stirring to prevent the jam from burning. Just add your ingredients, set the timer and walk away. This versatile jam is perfect on cheese boards, as a filling for cookies and tarts, or as a topping for toast and pancakes. Let your imagination be your guide.
Begin by placing the reserved peels and seeds in a saucepan. Cover with water by two inches and simmer gently for about 30-40 minutes. Cover, remove from heat and set aside to cool.
Place the quince, water, sugar and optional spices in a slow cooker. Stir, cover and set power to low. Cook for five hours. At the five hour mark, strain about 3/4 – 1 cup of the reserved liquid from the boiled skins and seeds. Add it to the jam and stir. (Discard the remaining peels and seeds.) Cook the quince jam for another 30 minutes to 1 hour. When the quince is a rich orange/rusty color, and the texture resembles a thick, sticky apple butter consistency, turn the heat off on the slow cooker and allow the quince to cool completely.
Place the jam into clean jam jars. Store in the refrigerator for up to one month, or freeze up to three months.