For canning, compotes are prepared somewhat differently than for direct consumption (as described in the “Sweet Dishes” section).

You can prepare fruits and berries in the same way, but when canning, it is not advisable to add so much water to the fruit. When making compotes in jars, you should pour the fruits with a stronger (concentrated) sugar syrup, but in smaller quantities. In the jar, the fruits should occupy 2/3 of the volume, and the syrup 1/3, i.e. just enough to fill the gaps between the fruits. The strength of the syrup varies for different fruits. The more sour the fruit, the more sugar there should be in the syrup, then the compote will taste good. Sugar in compotes does not have any preservative effect. Instead of syrup, you can fill the fruits in a jar with just water or juice from the same fruits. Syrup is necessary only so that during sterilization heat quickly and evenly penetrates all the fruits in the jar, and also so that the cooked and softened fruits in ready-made canned food do not turn into a shapeless mass during storage and transportation (the fruits seem to float in syrup). But compote prepared with water can be too sour; you still have to add sugar to it. Therefore, it is better to immediately prepare canned food, ready to eat.

The syrup is prepared in advance. It is believed that 200 cm3 of syrup is consumed for one half-liter glass jar of canned compotes.

When preparing syrup of various concentrations, you should be guided by the following table.

Heat the water in a saucepan, add sugar and continue heating while stirring until the sugar is completely dissolved, then bring to a boil. The hot syrup is strained to separate the small suspended particles that are sometimes found in granulated sugar. Pour hot syrup over the fruits in the jars. If the syrup has been prepared a long time ago and has cooled down, it must be heated again before use.

Preparation of sugar syrup for compote: (Home canning (Book about tasty and healthy food). Edited by Prof. O. P. Molchanov, Prof. D. I. Lobanov,.. "Pishchepromizdat", M. 1964)

Compote

The fruits that you select for making compotes must be freshly picked, firm and not damaged, so that during sterilization they do not boil over and the syrup does not become cloudy. Before putting the fruits into containers, be sure to sort them, wash them, and remove seeds or seed nests.

Blanch the prepared fruits in hot water with the addition of citric acid according to the recipe. Then place the fruits or berries in jars and fill them with hot sugar syrup prepared with the water remaining after blanching. For every kilogram of canned fruit, you need to add 1 liter of syrup.

Sugar syrup for compotes should be transparent. If it remains cloudy even after filtering, clarify it with egg white. Beat the egg whites until foamy, mix with the syrup and bring to a boil. Remove the foam from the surface with a slotted spoon, and strain the clarified syrup through 2-3 layers of gauze. For 5 liters of syrup, 1/4 of one egg white is required.

When filling containers with fruits with syrup, make sure that the level in small jars is 2 cm below the edge of the neck, and in large jars - 5 cm. Heat the compote in half-liter jars for 10-15 minutes, and in three-liter jars - 25- 30 minutes. Turn the rolled up jars of compote over and place them on the lids. Cover the jars with a thick warm cloth or blanket and leave until completely cooled.

Puree

You can preserve any fruit as a puree. The only exceptions are those that have very small seeds that penetrate the sieve cells. To prepare puree, you can use fruits that are not of the highest quality: overripe, wrinkled, broken, small and even unripe. First of all, steam or simmer the prepared fruits until softened and only then proceed to strain them through a colander or sieve. Without pre-blanching, you can only strain raspberries, strawberries, blueberries and blueberries through a sieve. Wipe the fruits with a wooden spatula. If your puree turns out to be too liquid, simmer it over low heat. Before putting the puree into the prepared container, it must be heated to a boil. Seal jars with metal, glass or plastic lids. If you decide to sterilize the puree, heat half-liter jars for 15–20 minutes, and liter jars for 20–25 minutes.

Juice

Before extracting the juice, pass the fruits through a meat grinder, chop with a knife or crush with a special wooden masher. When obtaining juice from berries such as lingonberries, rowan, currants, add 100 ml of cold boiled water to the mass for each kilogram of raw material and heat to 60°C, holding at this temperature for 10–15 minutes.

Place the prepared mass in a press or squeeze through several layers of gauze. To get the maximum amount of juice from the fruit, add a little more boiled water to the pulp and squeeze the raw material again. Pour the resulting juice into an enamel pan and heat for 30–35 minutes at 40°C and stirring constantly. Strain the hot juice through several layers of gauze, then heat to a boil and pour into clean, hot jars or bottles, filling them to the very top so that there is no air left in them.

When pasteurizing, place the rolled container with juice in hot water, heat to 85–90°C for 25 minutes and leave in this water until completely cooled.

Keep the finished juice indoors at room temperature for at least 14 days, periodically checking to see if it has fermented and if a film of mold has appeared on its surface. If during the entire time the juice has not become cloudy, fermented or moldy, you can put it in the cellar for long-term storage. When canning juice from sour fruits, it is recommended to add sugar to taste. You can use the fruit and berry mass remaining after squeezing the juice to make jam.

Jam

To make jam, it is recommended to use special wide copper or brass basins. In addition, jam is also cooked in stainless steel containers, which are considered the most hygienic. Enameled basins and pans are not suitable for this process, as the sugar in them easily burns to the bottom. The dishes must be perfectly clean. There should be no areas with greenish oxide stains on the brass or copper surface of the basin. Before starting cooking, the basin must be cleaned with sandpaper or sand, and then rinsed with hot water and dried. Always cook the sugar syrup over even and high heat with constant stirring. Try to remove the foam from the syrup before adding the fruits to it.

Remove the finished sugar syrup from the heat and carefully lower the berries or fruits into it, distributing them evenly throughout the container. After this, put the dishes back on low heat and cook the contents according to one or another recipe. The jam should not boil too much. If this happens, add a teaspoon of cold water to it. Periodically remove the foam from the surface of the jam and place it in a deep bowl, which will allow you to then pour back the syrup that has collected under the foam.

To avoid wrinkling of fruits and berries, cook the jam in several batches. Bring the mixture to a boil, and after 15–20 minutes, remove the bowl from the heat and leave for 8–10 hours so that the syrup has time to be absorbed into the fruit. Then bring it back to a boil and cook for another 10-15 minutes. After keeping the jam for another 2-3 hours, bring it over low heat until ready. This method of cooking berries and fruits in syrup allows you to preserve vitamins in them and get clear, light jam.

Remember that a serving of jam should not be more than 4–6 kg, since with a significant amount of jam the berries become wrinkled, the syrup darkens, and the aroma is lost.

During the cooking process, berries and fruits should become transparent, saturated with syrup. As soon as this happens, cooking should be stopped immediately, even if the recipe calls for heating the jam again. You can determine the readiness of the product the old-fashioned way by dropping a drop of syrup on a saucer. If, as it cools, it does not spread, but holds its shape, the jam is ready. It must immediately be poured from the basin into another container and covered with clean paper or sterilized plastic lids. The jam does not need to be hermetically sealed and pasteurized.

Jam

To make jam, select ripe fruits, including slightly wrinkled ones, but in no case rotten ones. Fruits and berries with a high content of pectin (gelling agent) are most suitable for this type of preparation. Among these are black and red currants, raspberries, cranberries, and sour varieties of apples. If you want to make jam from other fruits, add the juice of the above berries. When preparing for canning, be sure to blanch all fruits and berries, then add sugar or pour 70% syrup and cook for 10–15 minutes after boiling. If you add the juice of pectin-rich berries and fruits, do not add water to the jam, only sugar. 3 minutes before the end of cooking, add citric acid, if required by the recipe.

Pack the jam hot, choosing jars with a capacity of no more than 500 ml. They should be rolled up hermetically and be sure to turn them over, placing them on the lids until completely cooled.

Jam

Most often, jam is made from apples, pears, apricots and quinces. Sometimes the fruits are mixed with each other. To prepare this product, you can take overripe soft fruits and berries. It is recommended to add apples to the berry jam to give it a jelly-like consistency. In the process of preparing fruits for processing, crush the berries with a wooden masher and cut the fruit into slices. Place them in a basin, pouring a little water on the bottom (500 ml per 1 kg of mass), bring to a boil, cover with a lid and cook for 15–20 minutes. Then cool the fruit mass a little and rub through a sieve. Place the resulting puree in a wide and not very deep bowl with a capacity of 4–5 liters and cook over low heat with continuous stirring. At the end of cooking, add 800 g of sugar for each kilogram of fruit mass. If you want the jam to be denser and cut with a knife, increase the sugar rate to 900 g per 1 kg of fruit puree.

Place the finished product hot in dry, heated jars and expose them to the sun so that a protective film forms on the surface of the jam.

Jelly

This is the name for gelled jam made from berries and fruits. For this type of canned food, the most suitable are unripe apples of sour varieties, currants of all types, blueberries, raspberries, strawberries. Jelly is prepared from fruit juices rich in pectin. To make the jelly stronger, you can add gelatin to the juice according to the recipe. To give a pleasant sour taste, add 5–6 g of citric acid per 1 liter of juice.

Check the readiness of the jelly-like jam by dropping a little mixture onto a cold saucer. The cooled drop should be gelatinous and easily separate from the saucer. It is necessary to remove the foam from the surface of the finished jelly and pour it hot into dry, heated jars. Roll up the product hermetically with metal lids and pasteurize at a temperature of 85–90°C for 15–20 minutes. You can cover the filled jars with a clean cloth, and after complete cooling, wrap the necks with parchment paper moistened with vodka or alcohol and tie with twine.

Marmalade

To make marmalade, overripe and very ripe apples and stone fruits are usually used. Wash them, sort them, remove damage, seeds and seeds. Then cook the fruits until soft with the addition of 250 ml of water per 1 kg of weight. Rub the resulting puree through a sieve, add sugar to it in a 1:1 ratio and keep until thickened over low heat while continuously stirring with a wooden spoon. Typically this process lasts 15–20 minutes from the moment of boiling. The readiness of the marmalade is determined by using a wooden spatula by running it along the bottom of the dish in which it is cooked. If a distinct furrow remains, it means it’s time to remove the product from the heat.

Place the finished marmalade in dry, heated jars and cover with paper. You can place the marmalade on a baking sheet, having previously covered it with cellophane. When the mass has cooled and thickened, cut it into diamonds, place the pieces in jars and sprinkle them with sugar or powdered sugar.

Syrup

Syrups are condensed fruit or berry juices with a sugar content of at least 65%. You can extract juices for syrups from berries by rubbing and pressing, and from fruits by prolonged boiling and straining through cheesecloth. It is recommended to cook all syrups over high heat so that they do not have time to thicken. To obtain a light, transparent syrup, do not add sugar to it immediately, but do this only after some of the juice has evaporated. At the same time, add a little citric acid.

Determine the readiness of the syrup as follows: place a cooled drop of syrup in a glass of cold water. If it sinks and dissolves quickly when stirred, the product is ready. If the drop melts before reaching the bottom, continue cooking. And if the drop does not dissolve, this will mean that you have digested the syrup.

Pour the finished product into bottles while hot, but do not rush to roll it up. This should be done only after the syrup has completely cooled. This type of workpiece should be stored in a dry, cool place.

Candied fruit

This type of preparation is also called dry jam. You can make candied fruits from any fruit, vegetables and berries, but apples, pears, lemons, oranges, watermelon rinds and rowan berries are most suitable for this. In this case, you can mix fruits and berries with each other. Preparing fruits is no different from processing them for jam. Cook them in the same way in sugar syrup in several stages. At the end of cooking, add vanillin, lemon zest, cloves or cinnamon.

Pour the finished mixture into a sieve or colander and leave for 1–1.5 hours to allow all the syrup to drain. Then spread the fruits on a sieve in an even layer and dry in the oven at 40°C. Sprinkle the dried candied fruits with sugar and dry them again in a warm oven.

Place the finished product in glass jars and carefully cover them with cellophane or parchment paper. The syrup remaining after preparing candied fruits can be used for other preparations: marmalade, jam, preserves.

Marinating and pickling (soaking) fruits and berries

Marinades for fruits and berries are prepared in the same way as for vegetables, using acetic acid. To add aroma and taste, bay leaf, pepper, cloves, cinnamon, and sugar are added to the marinade according to recipes. Apples, cherries, plums, cherries, grapes, currants, dogwoods, and gooseberries are usually pickled. The fruits must have dense flesh, be fresh, not overripe and not damaged by any diseases or pests.

The essence of pickling (soaking) is that, under the influence of yeast and lactic acid bacteria, part of the sugar contained in fruits and berries is converted into lactic acid and alcohol, which preserves the products prepared in this way. They are usually placed in wooden barrels, filled with brine, covered with a cloth and placed under pressure on a wooden stand.

Lactic acid, accumulating in soaked fruits and berries, gives them a sweet and sour taste, while alcohol and carbon dioxide give them a refreshing taste. If the preparation and storage conditions are not followed, these products may acquire an unpleasant aftertaste.

This happens when fruits are fermented with too hot brine. Remember that its temperature should not exceed 30°C. Apples, pears, plums and grapes are traditionally used for soaking. Caring for these blanks consists of periodically removing foam and mold from the surface of the brine and weekly washing of the napkin on which the wooden circle and the bend lie.

Basic preparations from fruits and berries

Strawberry

Compote

Strawberries – 1 kg

Sugar – 500 g

Water – 300 ml

1. Place the prepared strawberries in a wide enamel bowl.

4. Heat it to 50°C and pour over the strawberries.

5. Soak the strawberries in the syrup for 3-4 hours. Drain the berries in a colander and place tightly in prepared jars.

6. Boil the syrup at 104°C for 10–15 minutes, cool slightly and pour into jars with strawberries.

7. Cover the compote with varnished metal lids, place in a container with water and pasteurize at a temperature of 85°C.

Jam

Strawberries – 1 kg

Sugar – 1 kg

Water – 100 ml

1. Place the prepared berries in a copper or brass bowl, sprinkle with sugar.

2. Add water after the juice has released and place the bowl on low heat.

3. Bring the mixture to a boil while stirring constantly. Cook for 40–45 minutes.

4. Pour the boiling jam into clean, heated jars. Roll up tightly with metal lids and turn upside down, leaving to cool completely.

Jam

Strawberries – 1 kg

Sugar – 800 g

Water – 300 ml

1. Boil sugar syrup and immerse the prepared berries in it. Boil the jam until tender without removing from heat.

2. Pour the boiling product into sterilized heated jars.

3. Roll them tightly with metal lids and turn them upside down, leaving until completely cooled.

Strawberry jam with red currants

Strawberries – 1 kg

Red currant – 400 g

Sugar – 1.5 kg

1. Place the prepared strawberries in a bowl.

2. Pass the red currants through a meat grinder and carefully squeeze out the juice through 3-4 layers of gauze.

3. Add it to the strawberries at the same time as the sugar.

4. Keep the mixture well mixed for 16 hours.

5. Bring to a boil and cook for 10-15 minutes.

6. Remove the strawberries from the basin using a slotted spoon, and continue to cook the syrup until fully cooked.

7. Place strawberries in the prepared jelly and bring the mixture to a boil.

8. Cool the jam and pour into half-liter jars.

9. Cover the jars with varnished metal lids and place in a container of warm water to pasteurize.

10. Heat treatment of jam should continue at a temperature of 85°C for 20 minutes.

11. Roll up tightly with metal lids and, without turning over, leave at room temperature until completely cooled.

Juice

Strawberries – 2 kg

Sugar – 100 g

2. Place the mass in a press and squeeze out the juice in 2-3 steps.

3. Strain the juice through 3-4 layers of gauze and pour it into an enamel bowl.

4. Add sugar and place on low heat.

5. Heat with continuous stirring to a temperature of 95°C, without allowing the juice to boil.

6. Pour the hot product into the prepared container and seal it tightly.

7. Turn the jars upside down, cover with a thick cloth and leave until completely cooled.

Puree

Strawberries – 1 kg

1. Place the prepared berries in a stainless steel pan, heat to 90°C with constant stirring.

4. Pour the boiling puree into dry, well-heated jars and seal them tightly with varnished metal lids.

6. Store the puree in a cool place.

Strawberry and raspberry puree

Strawberries – 1 kg

Raspberries – 1 kg

1. Rub the prepared berries through a sieve.

2. Heat the mixture over low heat until it boils and cook for 1–2 minutes.

3. Place the boiling product into sterilized, well-heated jars and seal tightly.

4. Turn the canned food upside down and leave until completely cooled.

Strawberries in syrup

Strawberries – 1 kg

Sugar – 1.2 kg

Water – 300 ml

1. Place the strawberries in a colander and rinse with cold running water and let them drain.

2. Rub the berries through a sieve using a wooden spatula.

3. Prepare a syrup from water and sugar and bring it to a boil.

4. Pour it over the pureed mass and stir.

5. Place strawberries in heated sterilized jars, cover with circles of parchment paper and metal lids.

6. Sterilize the product and roll up the lids.

7. Cool canned goods slowly, without turning the cans upside down.

Jam

Strawberries – 1 kg

Sugar – 750 g

1. Rinse ripe strawberries with cold running water, let drain and dry lightly.

2. Rub the strawberries through a sieve and place in a bowl.

3. Place the mixture over low heat, bring to a boil and simmer for 25 minutes with constant stirring.

4. Place the hot product into well-heated jars.

6. Heat treatment is carried out at a temperature of 100°C for 20–25 minutes.

7. Seal with metal lids and turn the jars upside down until completely cooled.

Compote

Raspberries – 1 kg

Sugar – 550 g

Water – 450 ml

1. Place the prepared raspberries in a stainless steel pan.

2. Mix sugar with water, put on fire and bring to a boil.

3. After the sugar has completely dissolved, strain the syrup through 2-3 layers of gauze.

4. Heat it to 50°C and pour it over the raspberries.

5. Soak the berries in syrup for 3–4 hours.

6. Drain them in a colander and place them tightly in prepared half-liter jars.

7. Boil the syrup at 104°C for 10–15 minutes, cool slightly and pour it over the strawberries. Cover the jars with varnished metal lids, place in a container with water and sterilize at 100°C for 10 minutes.

8. Roll up the jars and turn them upside down, leaving until completely cooled.

Jam

Raspberries – 1 kg

Sugar – 1.5 kg

1. Place the prepared berries in a bowl, sprinkle with sugar.

2. Let stand for 8 hours until the juice is released, and place the basin on low heat.

3. When the sugar has dissolved, increase the heat and bring the mixture to a boil while stirring constantly.

4. Cook for 20-25 minutes.

5. Pour the boiling jam into clean, heated jars.

6. Seal the jars with airtight lids and turn them upside down, leaving to cool completely.

Jam

Raspberries – 1 kg

Sugar – 1 kg

Water – 430 ml

1. Boil sugar syrup and immerse the prepared berries in it.

2. Boil the jam until tender without removing from heat.

3. Pour the boiling mixture into sterilized heated jars.

Juice

Raspberries – 2 kg

Sugar – 100 g

Water – 400 ml

1. Pass the prepared berries through a meat grinder.

2. Using a press, squeeze the juice out of the berry mass in 2-3 steps.

3. Add water, stir and strain the juice through 3-4 layers of gauze. Drain it into an enamel bowl.

4. Add sugar and place juice on low heat.

5. Heat with continuous stirring to a temperature of 85°C, without letting the juice boil.

6. Pour the hot product into sterilized bottles and seal immediately.

7. Turn the bottles upside down, cover with a thick cloth and leave until completely cooled.

Puree

Raspberries – 1 kg

1. Place the prepared berries in a stainless steel pan and heat to 90°C with constant stirring.

2. Rub the mixture through a sieve using a wooden spoon or spatula.

3. Place the resulting puree back into the same pan, put it on the fire, bring to a boil and cook for 5-7 minutes.

5. Turn the canned food upside down and leave to cool slowly at room temperature.

Jam

Raspberries – 1 kg

Granulated sugar – 850 g

1. Rub the raspberries through a sieve and place in a bowl.

2. Add granulated sugar and stir thoroughly.

3. Place the mixture over low heat, bring to a boil and simmer for 20 minutes with constant stirring.

5. Cover them with lids and place them in a container with hot water for sterilization.

6. Heat treatment is carried out at a temperature of 100°C for 15–20 minutes.

Syrup

Raspberry juice – 1 l

Sugar – 1.5 kg

1. Rub the berries through a sieve using a wooden spatula and squeeze out the juice using a press.

3. Strain the mixture through 3-4 layers of gauze and bring it to 90°C.

4. Pour the hot mixture into heated sterilized half-liter jars, cover with airtight lids and roll up.

Jelly

Raspberry juice – 1 kg

Sugar – 800 g

1. Rub the raspberries through a sieve and squeeze out the juice using a press.

3. Place the mixture on medium heat and reduce by 1/3 of the volume. Pour the finished jelly hot into sterilized glass jars.

4. Roll them up with metal lacquered lids and turn them upside down, leaving until completely cooled.

Currant

Compote

Black or red currants – 1 kg

Sugar – 600 g

Water – 400 ml

1. Place the prepared currants tightly in sterilized half-liter jars.

2. Mix sugar with water, put on fire and bring to a boil.

3. After the sugar has completely dissolved, strain the syrup through 2-3 layers of gauze.

4. Heat the syrup to 90°C and pour it over the currants. Soak the berries in the syrup for 3–4 hours.

5. Cover the jars with compote with varnished metal lids, place in a container with warm water and pasteurize at 90°C for 20 minutes.

Jam

Black currant – 1 kg

Sugar – 1.5 kg

Water – 500 ml

1. Place the prepared berries in a colander and blanch in boiling water for 5 minutes.

2. Lightly dry the currants and place in a bowl.

3. Prepare syrup using water after blanching, bring it to a boil and strain through 3-4 layers of gauze. Heat the syrup again to a boil and immerse the berries in it.

4. Cook the jam in one go and pour it hot into sterilized, well-warmed jars.

5. Roll them up with airtight lids, turn them upside down and leave until completely cooled.

Jam

Black currant – 1 kg

Sugar – 1.5 kg

Water – 400 ml

1. Place the prepared berries in a colander and blanch in boiling water for 2-3 minutes.

2. Place the currants in a bowl and lightly crush them with a wooden spatula, add sugar and water.

4. Pour boiling jam into sterilized heated jars.

Juice

Blackcurrant – 2 kg

Water – 120 ml

1. Pass the prepared berries through a meat grinder.

2. Place the mixture in a saucepan, add water, stir and put on fire.

3. Heat to 70°C and maintain at this temperature for 15–20 minutes.

Puree

Black currant – 1 kg

2. Rub the mixture through a sieve using a wooden spoon or spatula.

3. Place the resulting puree into a saucepan, put on fire, bring to a boil and cook for 5-7 minutes.

4. Pour the boiling puree into dry, well-heated jars and seal them with varnished metal lids.

5. Turn the canned food upside down and leave to cool slowly at room temperature.

Jam

Blackcurrant – 1.5 kg

Sugar – 1 kg

1. Place the prepared berries in a colander and blanch in boiling water for 4–5 minutes.

2. Rub the mixture through a sieve using a wooden spoon or spatula.

3. Place the resulting puree into a saucepan, add sugar, stir and place on low heat.

4. Bring to a boil and simmer for 20 minutes, stirring constantly.

Syrup

Black or red currant juice – 1 l

Sugar – 1.5 kg

1. Rub the berries through a sieve using a wooden spatula and squeeze out the juice using a press.

2. Put the juice on the fire, add sugar and heat with continuous stirring.

3. Strain the mixture through 3-4 layers of gauze and heat it to 90°C.

4. Pour the hot syrup into heated sterilized half-liter jars, cover with airtight lids and roll up.

5. Cool canned goods slowly, without turning the cans upside down.

Blackcurrant jelly

Black currant – 1 kg

Sugar – 800 g

1. Pass the currants through a meat grinder and squeeze out the juice using a press.

2. Add sugar and stir thoroughly.

Jelly with red currants

Red currants – 2 kg

Sugar – 1.5 kg

1. Pour water over the berries and heat over low heat until steam appears.

2. While hot, rub the currants through a sieve using a wooden spatula.

3. Add sugar to the pureed mixture and stir.

4. Place on the fire, bring to a boil and remove from the stove for 15–20 minutes.

5. Then boil the mixture until foam stops forming on the surface.

6. Before the end of cooking, add 50 g of pre-soaked gelatin.

7. Pour the finished jelly hot into sterilized glass jars and leave them open for 24 hours.

8. Roll up the jars with lacquered metal lids or cover with parchment paper.

Currants pureed in sugar syrup

Black currant – 1 kg

Sugar – 1.2 kg

Water – 300 ml

1. Pass the prepared berries through a meat grinder.

2. Prepare sugar syrup by heating it until the sugar is completely dissolved.

3. Strain the hot syrup through 3-4 layers of gauze.

4. Bring it to a boil and pour the currant mixture over it.

5. Mix everything thoroughly and place the finished product in sterilized glass jars, filling them to the top.

6. Cover each jar with a circle of parchment paper soaked in alcohol and seal with an airtight metal lid.

7. Store canned food in a cool place.

Candied fruit

Currants – 1 kg

Sugar – 1.2 kg

Water – 300 ml

1. Wash the berries with cold water, dry lightly and place in a bowl.

2. Prepare sugar syrup by boiling it until the sugar is completely dissolved.

3. Strain the syrup through 3-4 layers of gauze and heat again to a boil.

4. Pour the syrup over the berries and place the bowl on the fire.

5. Bring the mixture to a boil, cook for 5 minutes and leave for 8-10 hours.

6. Boil the mass until cooked, that is, until the temperature reaches 108°C at the very end of cooking.

7. Place the mixture in a colander and let the syrup drain.

8. Place the remaining berries in a colander on flat plates or a baking sheet, sprinkled with sugar, and dry at room temperature for 5–6 days or in the oven at 35–40°C for 3–4 hours.

9. Roll small balls of 10-12 berries by hand. Roll them in sugar and dry at room temperature for another 5-6 days.

10. Place the finished candied fruits in dry, sterilized jars and seal with airtight metal lids.

Pickled currants

Currants – 3.5 kg

Water – 1.5 l

Sugar – 1 kg

Cloves – 5 pieces

Allspice – 5 peas

Cinnamon – 1 teaspoon

1. Rinse ripe red, white or black currants with cold water, dry slightly and place tightly in half-liter jars.

2. Pour water into a saucepan, add sugar, spices and heat the mixture to a boil.

Gooseberry

Compote

Gooseberries – 1 kg

Sugar – 600 g

Water – 400 ml

1. Lightly pierce the prepared berries with a pointed wooden stick and place in a small bowl.

2. Prepare the syrup, heat it to 85°C and pour it over the gooseberries.

3. Place the basin on the fire, bring the mixture to a boil and cook for 5 minutes.

4. Drain the berries in a colander and place them tightly in sterilized glass jars. Pour hot syrup over.

5. Cover the jars with compote with varnished metal lids, place in a container with warm water and pasteurize: half-liter jars at a temperature of 90°C for 15 minutes, and liter jars for 20 minutes.

6. Roll up the jars and turn them upside down, leaving until completely cooled.

Jam

Gooseberries – 1 kg

Sugar – 1.5 kg

Water – 700 ml

Cherry leaves – 12 pieces

Vanillin – 0.5 g

1. Peel slightly unripe green gooseberries from the stalks and cut each one on the side.

2. Using a pin, remove the seeds through the cut and place the berries in cold water for 20–30 minutes.

3. Place the gooseberries in a colander.

4. Place cherry leaves in water and boil for 5 minutes.

5. Remove the leaves, add sugar (450 g) to the broth and bring to a boil.

6. Immerse the berries in the resulting hot syrup and leave for 5 hours.

7. Then remove the berries again and boil the syrup for 10 minutes, adding sugar (450 g).

8. Repeat this technique twice more. During the last cooking, do not remove the berries and add vanillin to the jam. Pour the hot product into sterilized, well-heated jars.

9. Roll them up with airtight lids, turn them upside down and leave until completely cooled.

Jam

Gooseberries – 1 kg

Sugar – 1.4 kg

Water – 450 ml

1. Place the prepared berries in a colander and blanch in boiling water for 5–7 minutes.

2. Place the gooseberries in a bowl and lightly crush the berries with a wooden spatula, add sugar and water.

3. Mix the mass well, place on low heat and cook with constant stirring until cooked.

4. Pour boiling jam into sterilized heated jars.

5. Seal them with airtight lids and turn them upside down, leaving to cool completely.

Juice

Gooseberries – 2 kg

Water – 200 ml

1. Pass the prepared berries through a meat grinder.

2. Place the mixture in a saucepan, add water, stir and put on fire.

3. Heat to 70°C and keep at this temperature for 15–20 minutes.

4. Squeeze out the juice using a press and let it sit for 2-3 hours.

5. Strain the juice through 3-4 layers of gauze, pour it into an enamel bowl and place on low heat.

6. Heat with continuous stirring to a temperature of 95°C, without allowing the juice to boil.

7. Pour the hot product into sterilized bottles and seal immediately.

8. Turn the bottles upside down, cover with a thick cloth and leave until completely cooled.

Puree

Gooseberries – 1.5 kg

Sugar or honey – 1 kg

2. Rub the mixture through a sieve using a wooden spoon or spatula.

3. Place the resulting puree into a saucepan, add sugar or honey, put on fire, bring to a boil and cook for 5-7 minutes.

4. Pour the boiling puree into dry, well-heated jars and seal them with varnished metal lids.

5. Turn the canned food upside down and leave to cool slowly at room temperature.

Jam

Gooseberries – 1.5 kg

Sugar – 1 kg

1. Place the prepared berries in a colander and blanch in boiling water for 4–5 minutes.

2. Rub the mixture through a sieve using a wooden spoon or spatula.

3. Place the resulting puree into a saucepan, add sugar, stir and put on fire.

4. Bring to a boil and simmer for 20–25 minutes, stirring constantly.

5. Place the hot product into well-heated jars.

6. Cover them with lids and place them in a container with hot water for sterilization.

7. Heat treat half-liter jars at a temperature of 100°C for 15–20 minutes, and 20–25 minutes for liter jars.

8. Seal the jars with airtight lids and turn them upside down, leaving to cool completely.

Jelly

Gooseberry juice – 1 l

Sugar – 700 g

1. Pass washed and dried gooseberries through a meat grinder and squeeze out the juice using a press.

2. Add sugar and stir thoroughly.

3. Place the mixture over medium heat and heat until the sugar is completely dissolved.

4. While hot, strain the mixture through a flannel and pour into the same container.

5. Place on the fire again, bring to a boil and reduce by 1/4 of the volume.

6. Pour the finished jelly into sterilized glass jars.

7. Roll them up with metal varnished lids and, without turning them over, leave until completely cooled.

Marmalade

Gooseberries – 1 kg

Sugar – 550 g

Water – 50 ml

1. Place unripe gooseberries in a saucepan, add a little water, bring to a boil and boil well.

2. Rub the resulting mass through a metal sieve.

3. Boil the puree to half the original volume, gradually adding sugar (500 g) and stirring constantly.

4. Place the finished marmalade in an enamel mold moistened with water.

5. Cut the frozen marmalade into small pieces, sprinkle them with sugar and place them in dry jars, covering them with parchment paper.

Gooseberries pureed with oranges

Gooseberries – 1 kg

Oranges – 500 g

Sugar – 2 kg

1. Pass the prepared gooseberries and peeled oranges through a meat grinder.

2. Add sugar and mix thoroughly.

3. Leave the mixture at room temperature for 4–5 hours and stir it periodically until all the sugar dissolves.

Pickled gooseberries

Gooseberries – 3.5 kg

Water – 1.3 l

Sugar – 850 g

Acetic acid 70% – 15 ml

Cloves – 25 pieces

Allspice – 25 peas

Cinnamon – 1 teaspoon

1. Rinse the ripe gooseberries with cold water, dry slightly, and pierce with a pointed match. Pour spices into the bottom of half-liter jars and pack the berries tightly.

2. Pour water into a saucepan, add sugar and bring to a boil.

3. Strain and heat again to 85–90°C. Add acetic acid and pour the hot marinade over the berries.

4. Cover the jars with metal varnished lids and place in a container with hot water for pasteurization.

5. Heat treatment at 85°C for 15 minutes.

6. Roll up the lids, turn the jars upside down and leave until completely cooled.

Lightly salted gooseberries

Gooseberries – 2 kg

Water – 1 l

Salt – 50 g

Spices to taste

1. Prepare the brine by boiling water with salt and spices.

2. Place unripe gooseberries tightly in jars and fill with cold brine.

3. Store for 3-5 days in a cool place.

4. Drain the brine, bring it to a boil and simmer for 10-15 minutes.

5. Pour boiling brine over the berries and seal the jars tightly.

6. Turn them upside down and leave until completely cooled.

Salted gooseberries

Green gooseberries – 2 kg

Water – 2 l

Salt – 40 g

Spices to taste

1. Place ripe gooseberries in an enamel pan in a layer of no more than 30 cm.

2. Prepare the brine by boiling water with salt and spices.

3. Pour cold brine over the gooseberries and place a wooden circle and pressure on top.

4. After 1–1.5 months, the product can be used as a seasoning for fish and meat dishes. You can place the finished gooseberries in dry, sterilized jars.

5. Heat the brine to a temperature of 75°C, pour over the berries, cover the jars with lids and place in a container with warm water.

6. Sterilize half-liter jars within 15 minutes after boiling water, and liter jars for 20 minutes.

7. After heat treatment, roll up the lids, turn the jars over and leave until completely cooled.

Compote

Cherry – 1 kg

Sugar – 600 g

Water – 400 ml

1. Place the prepared berries tightly in sterilized jars, shaking them periodically.

2. Prepare the syrup, heat it to 85°C and pour it over the cherries.

Jam

Cherry – 1 kg

Sugar – 1.7 kg

Water – 500 ml

1. Remove seeds from prepared berries.

2. Boil syrup from water and part of the sugar (500 g) and pour it over the cherries while boiling.

3. Let stand for 5 hours, then drain the berries in a colander.

4. Add 500 g of sugar to the syrup, bring to a boil, simmer for 15 minutes and immerse the berries in it.

5. Leave for another 5 hours and drain the syrup again, add the remaining sugar (500 g), boil and add the berries.

6. Let it boil and bring the jam until ready.

7. Pour the hot product into heated glass jars, seal them with airtight lids and turn them upside down, leaving to cool completely.

8. Store in a cool place.

Jam

Cherry – 1 kg

Gooseberry juice – 150 ml

Sugar – 1.2 kg

Water – 150 ml

1. Remove the seeds from the prepared cherries and pass through a meat grinder.

2. Place the mixture in a bowl, add water and boil.

3. Add sugar, mix well, reduce heat to low and cook with constant stirring until tender.

4. At the end of cooking, add natural gooseberry juice to make the jam better gelled.

5. Pour boiling jam into sterilized heated jars.

Juice

Cherry – 2 kg

Water – 400 ml

Sugar – 100 g

2. Add water to the resulting puree and mix thoroughly.

3. Place the mixture over medium heat, heat to 70°C and keep in a cool place for 2-3 hours.

4. Squeeze out the juice using a press and strain it.

5. Add sugar, place the container with the resulting product on the fire and heat it to 85°C.

6. Without letting it boil, pour the juice into sterilized and heated bottles.

7. Seal the bottles with boiled corks and place them on their sides, leaving them until completely cooled.

Syrup

Cherry – 1.5 kg

Sugar – 1.5 kg

Water – 150 ml

1. Sort the berries, rinse, remove seeds and pass through a meat grinder.

2. Add water to the mixture and mix thoroughly.

3. Heat to a temperature of 70°C, squeeze out the juice using a press and strain it.

4. Leave the juice for 2–3 hours, add sugar and heat the syrup to a temperature of 75–85°C.

5. Strain the resulting product while hot and pour it into an enamel pan.

6. Heat the syrup again to 95°C and pour it into clean, well-heated bottles, seal tightly, turn the neck down and cover with a thick cloth, leaving it until it cools completely.

7. Store in a cool place.

Puree

Cherry – 1.5 kg

Sugar – 500 g

Water – 100 ml

1. Remove the seeds from the prepared berries and pass them through a meat grinder.

4. While hot, rub the puree through a sieve, add sugar and put it back on the fire.

5. Pour the boiling puree into dry, well-heated jars and seal them with varnished metal lids. Turn the canned food upside down and leave to cool slowly at room temperature.

Jam

Cherry – 1.3 kg

Applesauce – 500 g

Sugar – 1 kg

Water – 150 ml

1. Remove the seeds from the prepared cherries and pass them through a meat grinder.

2. Transfer the resulting mass to a saucepan, adding water.

3. Place on the fire, bring to a boil and cook for 10 minutes.

4. While hot, rub the puree through a sieve, add applesauce and sugar.

5. Bring the mixture to a boil and simmer for 20–25 minutes with constant stirring. Pour the product hot into well-heated jars.

6. Cover them with lids and place them in a container with hot water for sterilization.

7. Heat treat half-liter jars at a temperature of 100°C for 15–20 minutes, and 20–25 minutes for liter jars.

8. Seal the jars with airtight lids and turn them upside down, leaving to cool completely.

Jelly

Cherry – 1.3 kg

Water – 300 ml

Sugar – 700 g

1. Pour the prepared slightly unripe berries with water and cook until juice appears.

4. Boil until volume is reduced by 1/3.

5. Gradually add sugar and boil the jelly until it is completely dissolved.

7. Pasteurize the jelly at a temperature of 85°C: in half-liter jars for 10 minutes, and in liter jars for 15 minutes.

8. After cooking, roll up the lids and leave the jelly jars, without turning them over, until completely cooled.

Candied fruit

Cherry – 1 kg

Sugar – 2.2 kg

Water – 500 ml

1. Prepare syrup from water and 400 g of sugar.

2. Remove seeds from berries. Pour boiling syrup over the cherries and leave for 2 days.

3. Drain the berries in a colander.

4. Add 300 g of sugar to the syrup, bring to a boil and set aside again for several hours.

5. Repeat this technique 4-5 times, adding sugar little by little.

6. Leave the cherries in the syrup for the last time for 10–12 days.

7. Drain the syrup, place the berries on a sieve and dry in the oven at a temperature no higher than 45°C.

Marmalade

Cherry – 1 kg

Sugar – 550 g

Water – 50 ml

1. Remove the seeds from the prepared slightly unripe berries, place them in a basin and add water.

2. Place on the fire and heat until the cherries release their juice.

3. While hot, rub the resulting mass through a sieve.

4. Boil the puree to half its original volume, gradually adding sugar and stirring constantly.

5. Place the finished marmalade hot into heated glass jars.

6. Seal with airtight lids or cover with parchment paper.

Candied Cherry

Cherry – 1 kg

Sugar – 2 kg

1. Peel the prepared cherries and place them in a bowl.

2. Sprinkle them with sugar and lightly mash them with a wooden masher.

3. Mix the whole mass thoroughly.

4. Place the product in sterilized glass jars and cover with parchment paper.

5. Store this preparation in a cool place.

Pickled cherries

Cherry – 3.5 kg

Water – 1.2 l

Sugar – 820 g

Acetic acid 70% – 17 ml

Cloves – 15 pieces

Allspice – 20 peas

Cinnamon – 1 teaspoon

1. Rinse ripe cherries with cold water, dry slightly, and pierce each berry with a pointed match.

2. Place spices at the bottom of dry, sterilized jars and pack the berries tightly.

4. Strain through 3–4 layers of gauze and heat again to a temperature of 85–90°C. Add acetic acid and pour the hot marinade over the berries.

Apricots

Compote

Apricots – 1 kg

Sugar – 400 g

Water – 1 l

Citric acid – 3 g

1. Place the prepared apricots tightly in sterilized jars.

2. Prepare the syrup, boil it and pour it over the fruit.

3. Cover the compote with varnished metal lids and let sit for 3 minutes.

4. Drain the syrup, bring to a boil, pour it over the apricots and leave for another 3 minutes.

5. Drain the syrup again, add citric acid, bring to a boil and pour into jars.

6. Immediately roll up the jars and turn them upside down, leaving to cool completely.

Jam

Apricots – 1 kg

Sugar – 1.3 kg

Water – 400 ml

Citric acid – 3 g

1. Cut the apricots into halves and remove the pits.

2. Boil syrup from water and sugar and lower the fruit halves into it while boiling.

3. Remove mixture from heat and cool completely.

4. Heat the jam to a boil three more times at intervals of 5-6 hours.

5. At the end of cooking, add citric acid and when the temperature reaches 105°C, remove the jam from the heat.

6. Pour the hot product into heated glass jars, seal them with airtight lids and turn them upside down, leaving until completely cooled.

Green apricot jam

Apricots (with soft pit) – 1 kg

Sugar – 1 kg

Water – 600 ml

Vanillin – 2 g

1. Trim green apricots at both ends, rinse with cold water, pierce with a pointed match, place in a colander and blanch three times in boiling water for 20-30 seconds.

2. Boil syrup from sugar and water and lower the fruits into it while boiling.

3. Bring the jam to readiness in one go. At the end of cooking, add vanillin.

4. Pour the product into well-heated jars, roll them up with metal lids, turn them upside down, cover with a thick cloth and leave until completely cooled.

Jam

Apricots – 1 kg

Sugar – 1 kg

Water – 200 ml

1. Remove pits from crushed and overripe apricots.

2. Place the fruits in a bowl, add water and boil. Cook for 10 minutes.

3. Add sugar, mix the mixture well, place on low heat and cook with constant stirring until tender.

4. Once completely cooled, pour the jam into sterilized jars.

5. Cover with parchment paper and store in a cool place.

Syrup

Apricots – 1 kg

Sugar – 750 g

1. Remove the seeds from the apricots and place the fruits in an enamel pan, sprinkling with sugar. Leave for 10–12 hours. Drain the resulting juice, heat it to a boil, cook for 5 minutes.

2. Strain the resulting product while hot and pour it into an enamel pan.

3. Heat the syrup again to 95°C and pour it into clean, well-heated bottles, seal tightly, lay on its side and cover with a thick cloth, leaving until completely cooled.

Puree

Apricots – 1.5 kg

Sugar – 150 g

Water – 100 ml

1. Remove the pits from the apricots and pass them through a meat grinder.

2. Transfer the resulting mass into a saucepan and fill with water.

3. Place on the fire, bring to a boil and cook for 10–15 minutes.

4. While hot, rub the puree through a sieve, add sugar and put it back on the fire.

6. Place the jars in a container with hot water and sterilize at a temperature of 100°C: half-liter jars for 20 minutes, and liter jars for 25–30 minutes.

Jam

Apricots – 2.3 kg

Sugar – 300 g

Water – 200 ml

1. Remove the pits from soft overripe apricots and pass them through a meat grinder.

4. Place the hot product into well-heated jars.

5. Cover them with lids and place them in a container with hot water for sterilization.

6. Heat treat half-liter jars at a temperature of 100°C for 15–20 minutes, and 20–25 minutes for liter jars.

7. Seal the jars with airtight lids and turn them upside down, leaving to cool completely.

Candied fruit

Apricots – 1 kg

Sugar – 1.2 kg

Water – 500 ml

Citric acid – 2 g

2. Remove the pits from the apricots, pour boiling syrup over them and leave for 10–12 hours.

5. Drain the syrup, place the sugar-soaked apricots on a sieve and dry in the oven at 45°C.

6. Sprinkle candied fruits with sugar and place in glass jars, covering with parchment paper moistened with alcohol.

Marmalade

Apricots – 1 kg

Sugar – 600 g

Water – 200 ml

1. Remove the pits from the apricots, place them in a saucepan, add water and cook until softened.

2. While hot, rub the apricot mass through a sieve.

3. Boil the resulting puree to half the original volume, gradually adding sugar and stirring constantly.

4. Place the finished marmalade in a thin layer on a baking sheet or dish moistened with water and dry at room temperature or in the open air.

5. Cut the marmalade into pieces and place in glass jars and cover them with parchment paper.

Candied apricots

Apricots – 1 kg

Sugar – 1.5 kg

1. Take hard, unripe fruits, remove the pits, cut the apricots into 4-5 pieces and place in an enamel pan.

2. Pour water over the fruits, bring to a boil and cook for 5-8 minutes.

3. Drain the water, sprinkle the apricots with sugar and leave them for 48 hours.

5. Store this preparation in a cool place.

Pickled apricots

Apricots – 3.5 kg

Water – 1 l

Sugar – 850 g

Vinegar 9% – 130 ml

Cloves – 10 pieces

Cinnamon – 1 teaspoon

1. Wash ripe hard fruits in cold water, dry slightly, and pierce with a pointed match.

2. Place spices in the bottom of dry, sterilized liter jars and pack the apricots tightly.

3. Pour water into a saucepan, add sugar and heat the mixture to a boil. Strain through 3–4 layers of gauze and bring the liquid temperature back to 85–90°C. Add vinegar and pour the hot marinade over the fruit.

4. Cover the jars with metal varnished lids and place in a container with hot water for pasteurization.

5. Heat the cans for 35–40 minutes at a temperature of 90°C.

6. Roll up the lids, turn the jars upside down and leave until completely cooled.

Compote

Peaches – 1 kg

Sugar – 350 g

Water – 1 l

Citric acid – 3 g

1. Place prepared small peaches tightly into sterilized jars.

2. Prepare the syrup, boil it, add citric acid to it and pour it over the fruits.

3. Cover the compote with varnished metal lids and place in a container with hot water.

4. Pasteurize the compote at a temperature of 85°C: liter jars for 15–20 minutes, two-liter jars for 25–30 minutes, three-liter jars for 35 minutes.

5. Roll up the jars and turn them upside down, leaving until completely cooled.

Jam

Peaches – 1 kg

Sugar – 1.2 kg

Water – 400 ml

1. Peel the peaches, remove the pits, cut into slices and place in a bowl.

2. Boil syrup from water and sugar and pour it over the fruit while boiling. Leave the mixture for 24 hours.

3. Heat the jam three more times until boiling at intervals of 5-6 hours.

4. During the last cooking, when the temperature reaches 105°C, remove the jam from the heat.

5. Pour the hot product into heated glass jars, seal with airtight lids and turn upside down, leaving until completely cooled.

Peaches mashed with sugar

Peaches – 1.5 kg

Sugar – 1 kg

1. Peel the peaches and remove the pits. Rub them through a sieve or mince them.

2. Gradually adding sugar, mix the mass thoroughly until it is all dissolved.

3. Place the cold product in dry, clean glass jars, cover them with parchment paper and store in a cool place.

Jam

Peaches – 2 kg

Sugar – 1 kg

Red currant juice – 250 ml

1. Peel and pit very ripe peaches and pour currant juice over them. Cook for 20–30 minutes. Add sugar and simmer the jam until thick.

2. Pour the finished product in boiling form into sterilized heated jars.

3. Place them in a container with hot water and sterilize at 100°C: half-liter jars for 20 minutes, and liter jars for 25-30 minutes.

4. Seal them with airtight lids and turn them upside down, leaving to cool completely.

Syrup

Peaches – 1 kg

Sugar – 750 g

1. Remove the pits from the peaches and place the fruits in an enamel pan, sprinkle with sugar. Leave for 10–12 hours.

2. Drain the resulting juice, heat it to a boil, cook for 5 minutes.

3. Strain the resulting product while hot and pour it into an enamel pan.

4. Heat the syrup again to 95°C and pour it into clean, well-heated bottles, seal tightly, place them on their sides and cover with a thick cloth, leaving until completely cooled.

Puree

Peaches – 1.5 kg

Sugar – 250 g

Water – 100 ml

1. Remove the pits from the peaches and pass them through a meat grinder.

2. Transfer the resulting mass to a saucepan, add water.

3. Place the mixture on the fire, bring to a boil and cook for 10–15 minutes.

4. While hot, rub the puree through a metal sieve, add sugar and let it boil again.

5. Pour the boiling puree into dry, well-heated jars and cover them with varnished metal lids.

6. Place jars in a container with hot water and sterilize at a temperature of 100°C: half-liter jars for 20 minutes, and liter jars for 25-30 minutes.

7. Roll up the lids, turn the canned goods upside down and leave to cool slowly at room temperature.

Jam

Peaches – 2.3 kg

Sugar – 400 g

Water – 150 ml

1. Remove the pits from soft overripe peaches and pass them through a meat grinder.

2. Place the resulting mass in a saucepan, adding water.

3. Place on the fire, bring to a boil, add sugar and cook until thickened with constant stirring.

4. Place the hot product into well-heated jars.

5. Roll them up with metal lacquered lids and turn them upside down, leaving until completely cooled.

Candied fruit

Peaches – 1 kg

Sugar – 1 kg

Cinnamon – 4 g

Citric acid – 2 g

1. Prepare syrup from water and sugar.

2. Remove the seeds from the peaches, cut the fruits into slices, pour boiling syrup over them and leave for 10–12 hours.

3. Put the mixture on the fire again, bring to a boil and cook for 5-7 minutes. Leave for 12 hours.

4. Repeat the previous technique twice more. At the end of cooking, add citric acid to the syrup.

5. Drain the syrup, place the sugar-soaked peaches on a sieve and dry in the oven at 45°C.

6. Sprinkle dried candied fruits with sugar and place in glass jars, covering with parchment paper moistened with alcohol.

Marmalade

Peaches – 2 kg

Sugar – 1.4 kg

Water – 200 ml

Rum – 50 ml

1. Remove the pits from ripe peaches, place them in a saucepan, add water and simmer until softened.

2. While hot, rub the resulting mass through a sieve.

3. Boil the puree to half the original volume, gradually adding sugar and rum and stirring constantly.

4. Pour the finished marmalade into prepared heated glass jars and cover them with parchment paper.

Candied peaches

Peaches – 1 kg

Sugar – 1.5 kg

1. Blanch firm, unripe fruits in boiling water for 30 seconds.

2. Peel, remove seeds, cut the peaches into slices and place in an enamel pan.

3. Pour water over the fruits, bring to a boil and cook for 5–8 minutes. Drain the water, sprinkle the peaches with sugar and leave them for 48 hours.

4. Heat the entire mass to a boil, place the product in sterilized glass jars and roll up with metal lids or cover with parchment paper.

5. Store this preparation in a cool place.

Compote

Plums – 1 kg

Sugar – 550 g

Water – 600 ml

1. Pierce the plums with a pointed match, blanch in boiling water for 2-3 minutes and place in sterilized jars.

2. Prepare the syrup, heat it to a temperature of 85°C and pour it over the plums.

3. Cover the compote with varnished metal lids and place in a container with hot water.

4. Sterilize half-liter jars at a water temperature of 100°C for 10–15 minutes, and liter jars for 20 minutes.

5. Roll up the jars and turn them upside down, leaving until completely cooled.

Jam

Plums – 1 kg

Sugar – 1.3 kg

Water – 600 ml

1. Remove the pits from the plums and place the fruits in a bowl.

2. Boil syrup from water and half sugar (650 g) and pour it over the plums while boiling.

3. Let stand for 8 hours, then drain the fruits in a colander.

4. Add 300 g of sugar to the syrup, bring to a boil, simmer for 15 minutes and immerse the plums in it.

5. Leave for another 8 hours and drain the syrup again, add the remaining sugar (350 g), boil and add the fruits. Let the jam boil and bring it to readiness.

6. Pour the hot product into heated glass jars, seal with airtight lids and turn upside down, leaving until completely cooled.

Jam

Plums – 1 kg

Sugar – 250 g

Water – 50 ml

Cinnamon – 3 g

1. Remove the seeds from the plums and place them in a bowl, place over low heat and heat until the fruits are soft (15-20 minutes).

2. Add sugar, cinnamon, mix well and transfer to a large deep frying pan.

3. Place the pan in the oven, preheated to 150°C.

4. Open the oven door slightly and add 50 g of sugar to the plum mixture every 30 minutes.

5. Pour the finished jam while boiling into sterilized heated jars.

6. Seal them with airtight lids and turn them upside down, leaving to cool completely.

Juice

Plums – 2 kg

Water – 200 ml

1. Remove the seeds from the plums, place them in a saucepan, add water and heat to a temperature of 72°C, without allowing the fruits to boil.

2. Squeeze out the juice using a press, pour it into a saucepan and let it sit for 3-4 hours.

3. Strain the juice through 3 layers of gauze, pour it into an enamel bowl and place on low heat.

4. Heat the juice to 90°C and maintain at this temperature for 15–20 minutes.

5. Pour the hot product into sterilized bottles and seal immediately.

6. Place the bottles on their sides, cover with a thick cloth and leave until completely cooled.

Syrup

Plums – 1.5 kg

Sugar – 1.5 kg

Water – 100 ml

1. Sort the plums, wash them, remove the pits and pass the pulp through a meat grinder.

2. Add water to the mixture and mix thoroughly. Heat to a temperature of 70°C, squeeze out the juice using a press and strain it.

3. Leave the juice for 2 hours, add sugar and heat to a temperature of 75–85°C.

4. Strain the resulting product while hot and pour it into an enamel pan.

5. Heat the syrup again to 95°C and pour it into clean, well-heated bottles, seal tightly, turn the neck down and cover with a thick cloth, leaving it until completely cooled.

Puree

Plums – 1.5 kg

Sugar – 500 g

Water – 100 ml

1. Remove the seeds from the plums and pass them through a meat grinder. Place the resulting mass in a saucepan, adding water.

2. Place on the fire, bring to a boil and cook for 10 minutes.

3. While hot, rub the puree through a sieve, add sugar and put it back on the fire.

4. Pour the boiling puree into dry, well-heated jars and seal them with varnished metal lids.

5. Turn the canned food upside down and leave to cool slowly at room temperature.

Jam

Plums – 1.5 kg

Sugar – 1 kg

Water – 100 ml

1. Remove the seeds from the prepared plums and pass them through a meat grinder.

2. Place the resulting mass in a saucepan, adding water. Place on the fire, bring to a boil and cook for 10–15 minutes.

3. While hot, rub the puree through a sieve and add sugar.

4. Bring the mixture to a boil and simmer for 25–30 minutes with constant stirring. The total heating time for the puree should not exceed 50–60 minutes.

5. Place the finished jam while hot into well-heated jars.

6. Cover them with lids, roll them up and, without turning them over, leave until completely cooled.

Jelly

Plum – 1.3 kg

Sugar – 600 g

1. Peel the prepared slightly unripe plums, place them in a saucepan and heat until the juice appears.

2. Squeeze the juice and strain it through 3-4 layers of gauze.

3. Pour the juice into a saucepan and place over medium heat.

4. Boil the mass until its volume is reduced by 1/3 for 30–35 minutes.

5. Gradually add sugar and boil the jelly until it is completely dissolved.

6. Pour the finished jelly into sterilized heated glass jars, cover them with varnished metal lids and place in a container with hot water.

7. Pasteurize the jelly at a temperature of 85°C: in half-liter jars for 10 minutes, and in liter jars for 15 minutes. After cooking, roll up the lids and leave the jelly jars, without turning them over, until completely cooled.

Candied prunes

Prunes – 1 kg

Sugar – 1.2 kg

Water – 400 ml

1. Prepare syrup from water and sugar.

2. Pour boiling syrup over the prunes and leave for 10 hours.

3. Drain the dried fruits in a colander.

4. Bring the syrup to a boil, place the prunes in it and set aside again for 10 hours.

5. During the third cooking, bring the candied fruits to readiness. In this case, the boiling point of the syrup should be 108°C.

6. Place the prunes in a colander and leave for 1–1.5 hours to allow all the syrup to drain.

7. Place the candied fruits on a sieve and dry them in the oven at 45°C or keep them at room temperature for 4-5 days.

8. Sprinkle dried candied fruits with sugar and place in glass jars.

9. Seal them with airtight lids.

Marmalade

Plums – 2 kg

Sour apples – 1 kg

Sugar – 1.5 kg

Zest of 1 lemon

Cinnamon – 3 g

1. Cut the apples into slices, removing the core.

2. Remove the pits from slightly unripe plums, place them and the apples in a bowl, laying them in layers and sprinkling them with sugar.

3. Add lemon zest, cinnamon and put on fire. Cook with constant stirring until the mixture begins to thicken.

4. Remove the bowl from the heat and rub the resulting hot puree through a sieve.

5. Boil the mixture to half the original volume, stirring constantly.

6. Place the finished marmalade in boxes on parchment paper and dry.

7. Cut the marmalade into pieces and place in glass jars, covering with parchment paper.

Pickled plums

Plums – 3.5 kg

Water – 1.4 l

Sugar – 940 g

Acetic acid 70% – 20 ml

Cloves – 15 pieces

Allspice – 20 peas

Cinnamon – 1 teaspoon

1. Wash ripe plums with cold water, dry slightly, and pierce with a pointed match.

2. Pour spices into the bottom of dry, sterilized jars and place the fruits tightly.

3. Pour water into a saucepan, add sugar and heat the mixture to a boil.

4. Strain through 3–4 layers of gauze and heat again to a temperature of 85–90°C. Add acetic acid and pour the hot marinade over the plums.

5. Cover the jars with metal varnished lids and place in a container with hot water for pasteurization.

6. Carry out heat treatment at a temperature of 85°C: half-liter cans for 15 minutes, and liter cans for 20 minutes.

7. Roll up the lids, turn the jars upside down and leave until completely cooled.

Sauce

Plums – 1 kg

Sugar – 150 g

Water – 150 ml

1. Cut the plums in half and remove the pits.

2. Pour water into a basin, lower the plums into it and cook for 7–10 minutes.

3. Rub the softened fruits through a sieve, add sugar and mix the mixture thoroughly.

4. Place the basin on the fire and boil the mixture with constant stirring for 5–7 minutes from the moment it boils.

5. Pour the finished hot sauce into heated glass jars, roll up the lids and turn the neck down, leaving until completely cooled.

Soaked plums

Plums – 10 kg

Water – 5 l

Sugar – 50 g

Salt – 25 g

Malt – 25 g

Mustard powder – 3 g

Mint, celery, oregano, black currant leaves to taste

1. Wash plums with dense pulp thoroughly and let the water drain.

2. Prepare the filling by adding sugar, salt, mustard and malt to the water.

3. Place herbs and blackcurrant leaves in a soaking container, then place the plums and fill with cold pouring.

4. Cover the surface of the fruit with a clean napkin, place a wooden circle and put pressure on it so that a 3-4 cm layer of brine appears above the circle.

5. Keep the container with soaked plums at room temperature for 7–8 days. Then be sure to place it in the cold. The plums will be ready to eat in 30 days.

Oranges

Jam

Oranges – 1 kg

Sugar – 1.2 kg

Water – 400 ml

1. Wash the oranges and keep them in boiling water for 15 minutes. Then immerse the fruits in cold water and leave for 12 hours.

2. Prepare syrup from half the sugar (600 g) and water.

3. Cut the oranges into circles or slices, remove the seeds and pour hot syrup over the pulp.

4. Infuse the oranges for 7–8 hours, then drain the syrup, add the remaining sugar (600 g), and simmer for 15–20 minutes.

5. Immerse the oranges in boiling syrup and leave the jam again for 8 hours.

6. Repeat the previous step again and cook the jam until ready.

7. Pack the jam while hot. Cover the jars with metal varnished lids, roll them up, turn the jars upside down and leave until completely cooled.

Peeled orange jam

Oranges – 1 kg

Sugar – 1 kg

Water – 400 ml

1. Peel the oranges, divide them into slices and carefully remove the seeds.

2. Boil syrup from sugar and water, put oranges in it while boiling, let it boil again and remove from heat. Leave for 1 hour.

3. Drain the syrup, boil it, pour it over the slices again and leave for another 1 hour.

4. Drain the syrup again, boil it for 10–15 minutes, pour it over the oranges and cook for 15–20 minutes over low heat.

5. Before finishing cooking, add some finely chopped orange peel to the boiling mixture.

6. Pour the hot jam into clean, heated glass jars and close with airtight lids.

7. Turn the canned food upside down and cover with a thick cloth, leaving it until completely cooled.

Orange peel jam

Orange peel – 500 g

Sugar – 650 g

Water – 100 ml

Citric acid – 2 g

1. Remove the peel from the oranges, cut them into strips, roll them tightly into rolls and thread them onto a thread using a needle.

2. Dip the peel into boiling water three times and cook for 4-5 minutes each time, then cool in cold water.

3. Cut the prepared peel into small pieces.

4. Prepare a syrup from sugar and water and pour it over the chopped peel while boiling.

5. Bring the mixture to a boil and cook until done, at which point a drop of syrup on a cold dish will not spread.

6. At the end of cooking, add citric acid to the jam.

7. Keep the jam at room temperature for 3-4 days, and then pour into clean, dry jars and cover them with parchment paper.

Jelly

Oranges – 1 kg

Sugar – 1 kg

Gelatin – 20 g

Water – 100 ml

Lemon juice – 50 ml

1. Peel the oranges and squeeze the juice from the pulp. Leave it to drain through cheesecloth overnight. Separate the juice from the sediment, add half the sugar (500 g), stir and place over high heat.

2. Bring to a boil and cook for 3 minutes.

3. Soak the gelatin in cold water and heat it until completely dissolved.

4. Add the remaining sugar (500 g) to the syrup, pour in the prepared gelatin and lemon juice.

5. Let stand for 2 minutes and pour the product into dry, sterilized, heated half-liter jars.

6. Cover them with lacquered metal lids and place them in a container of hot water.

7. Sterilize at 100°C for 30 minutes.

8. Roll up the lids and, without turning them over, leave the jelly jars at room temperature until completely cooled.

Juice

Oranges – 1.5 kg

Sugar – 100 g

Water – 200 ml

1. Peel the oranges, cut them in half across the slices and squeeze out the juice.

2. Drain the juice through a colander into a saucepan.

3. Boil syrup from sugar and water and combine it with orange juice.

4. Bring the mixture to a boil, cook for 2-3 minutes and immediately pour into heated jars.

5. Cover them with lids and place them in a container with hot water (85°C).

6. Sterilize the juice at a temperature of 100°C in half-liter jars for 25 minutes, and in liter jars for 35 minutes.

7. Roll up the lids, turn the jars upside down and leave until completely cooled.

Candied fruit

Oranges – 1.5 kg

Sugar – 1.3 kg

Water – 200 ml

1. Peel the oranges by cutting them into narrow, even strips.

2. Place the peel in boiling water and cook for 10 minutes. Drain it in a colander.

3. Boil syrup from sugar and water and lower the prepared peel into it while boiling. Simmer for 10-15 minutes, then cool and stand for 8 hours.

4. Cook the peel twice more for 10-15 minutes at an interval of 8 hours.

6. Place the orange peels on a sieve and dry in the oven at 35–45°C until the sugar crystallizes on them.

7. Place the candied fruits in dry glass jars and cover with tight plastic lids.

Orangeade (ancient recipe)

Oranges – 10 pieces

Sugar – 2 kg

1. Peel 8 oranges, divide them into slices, remove the seeds.

2. Cut the remaining 2 oranges into slices without removing the peel. Remove the seeds and combine with peeled fruits, sprinkling the entire mixture with sugar.

3. Grind the oranges with a wooden pestle until a liquid mass is obtained or use a blender for this.

4. Transfer it into glass jars and close with tight lids.

5. Store this preparation in the refrigerator or cellar.

6. To prepare the drink, add 1 teaspoon of orangeade to 1 glass of water. You can put a little sugar in it to taste.

Jam

Lemons – 1.2 kg

Sugar – 1.5 kg

Water – 450 ml

1. Wash the lemons, peel them and keep them in boiling water for 15 minutes. Then rinse the fruits in cold water until completely cooled.

2. Divide the lemons into wedges, remove the seeds and place the pulp in a bowl.

3. Prepare syrup from sugar and water and pour half of it over the prepared fruits.

4. Soak the lemons for 10–12 hours, then add the remaining syrup and cook the mixture over low heat for 15–20 minutes, 3 times at intervals of 10 hours.

5. Pour the jam while hot. Cover the jars with metal varnished lids, immediately roll up, turn the neck down and leave until completely cool.

Lemon peel jam

Lemon peel – 1 kg

Sugar – 1.3 kg

Water – 200 ml

1. Cut the lemon peel into strips, roll them tightly into rolls and thread them onto a thread using a needle.

2. Dip the peel into boiling water three times and cook for 7-10 minutes each time, then cool in cold water.

3. Cut the prepared peel into small cubes. Prepare a concentrated syrup from sugar and water and pour it over the chopped peel while boiling.

4. Bring the mixture to a boil and cook until done, at which point a drop of syrup on a cold dish will not spread.

5. Cool the jam at room temperature, then pour into clean, dry jars and cover with parchment paper or plastic lids.

6. Store the workpiece in a cool place.

Lemons in their own juice with sugar

Lemons – 1 kg

Sugar – 1.6 kg

1. Cut the lemons into thin slices or circles and carefully remove the seeds. Place the fruits in glass jars, sprinkling with sugar.

2. Keep the lemons at room temperature for 3 days, shaking the jars periodically until the sugar is completely dissolved.

3. Cover the lemons with parchment paper or plastic lids and store in a cool place.

Jelly

Lemons – 1 kg

Sugar – 1 kg

Gelatin – 20 g

Water – 1 l

1. Cut the peeled lemons into thin slices, removing the seeds.

2. Place them in an enamel pan and fill with water. Bring to a boil and cook for 30 minutes.

3. Strain the broth and boil until the volume is reduced by 2 times.

4. Soak gelatin in 100 ml of water, heat until dissolved and add to the broth.

5. Add sugar gradually with constant stirring.

6. When the drop of cooling jelly stops spreading, remove the pan from the heat and pour the contents into dry, sterilized, heated half-liter jars. Cover them with metal varnished lids and place them in a container with hot water (70°C).

7. Pasteurize at 90°C: half-liter jars for 8-10 minutes, liter jars for 12-15 minutes.

8. Roll up the lids and, without turning the jars over, leave the jelly at room temperature until completely cooled.

Candied fruit

Lemon peel – 1 kg

Sugar – 1.4 kg

Water – 200 ml

1. Place lemon peels, cut into even strips or slices, in cold water and leave for 3 days, changing the water every 12 hours.

2. After this, bring the water to a boil and cook the peel for 10 minutes. Drain it in a colander.

3. Boil syrup from sugar and 200 ml of water and lower the prepared peel into it while boiling. Simmer for 10-15 minutes, then cool and stand for 12 hours.

4. Cook the peel twice more for 10-15 minutes at intervals of 7-8 hours.

5. After the third time, place the peel in a colander and let the syrup drain.

6. Place the lemon peels on a sieve and dry in the oven at 35–45°C until the sugar crystallizes on them.

7. Place candied fruits in dry glass jars, cover with tight plastic lids and store in a cool place.

Salted lemons

Lemons – 2 kg

Salt – 500 g

Water – 1.5 l

1. Place washed, strong, small lemons in a three-liter jar or enamel pan.

2. Prepare the brine by boiling water with salt until it is completely dissolved.

3. Cool the brine and pour it over the lemons.

4. Place a wooden circle on top and pressure on it.

5. Place the lemons in the cellar or refrigerator.

6. Lemons will be ready to eat 20–30 days after pickling.

Lemon sorbet (old recipe)

Lemons – 600 g

Sugar – 800 g

Water – 200 ml

1. Remove the zest from the lemons using a fine grater and mix it with sugar.

2. Squeeze the juice from all the lemons, dilute it with water and add sugar.

3. Bring the syrup to a boil over high heat and cook until it begins to gel.

4. Remove the mixture from the heat and stir vigorously clockwise with a wooden spatula, gradually adding a few drops of lemon juice at a time.

5. Stir the sorbet until it thickens. Then place it in dry, clean jars and cover with parchment paper.

6. Store in a cool place.

Lemon cider (old recipe)

Lemons – 1 kg

Sugar – 600 g

1. Finely zest all lemons and combine it with sugar.

2. Squeeze the juice from the lemons, add sugar and leave this mixture for 10-12 hours with constant stirring. Boil the cider three times at 2-3 hour intervals.

3. Cool the syrup and pour it into small jars, covering them with plastic lids or parchment paper.

Lemons in gooseberry juice

Lemons – 1.2 kg

Green gooseberry juice – 1 l

Vegetable oil – 50 ml

1. Wash small lemons, pierce them with a pointed match and place them in glass jars.

2. Pour cold gooseberry juice over them.

3. Then pour calcined and cooled vegetable oil into the jars.

4. Cover the jars with parchment paper or plastic lids and refrigerate.

5. Gooseberry juice can be used to prepare various drinks, and it keeps lemons fresh for more than 3 months.

Lemon zest with sugar

Lemons – 2 kg

Sugar – 400 g

1. Using a sharp knife or fine grater, zest all cooked lemons.

2. Place it on a baking sheet lined with clean paper and dry.

3. Grind the dried zest in a coffee grinder or mortar, mix with sugar and place in small glass jars.

4. Cover them with thick plastic lids or parchment paper.

5. Store the zest in a cool, dry place.

Watermelon rind jam

Watermelon rinds – 1 kg

Sugar – 1.2 kg

Soda – 10 g

Vanillin – 0.1 g

Water – 1.8 l

1. Peel the pink flesh and outer green skin from the rinds and cut into small cubes. Pierce each of them with a fork.

2. Dissolve soda in 200 ml of hot water and mix with 1 liter of cold water.

3. Dip the prepared watermelon rinds into this solution, cover with a lid and leave for 3-4 hours. Pour half the sugar (600 g) into another container, add 600 ml of water, put on fire and boil for 15-20 minutes.

4. Place the watermelon rinds in a sieve or colander and rinse under running water.

5. Then plunge them into the boiling syrup and cook for 15-20 minutes.

6. Remove from heat and let sit for 7-8 hours.

7. Add the remaining sugar (600 g), heat the mass again to a boil and cook for 3 hours.

8. At the end of cooking, add vanillin.

9. Pour the hot jam into clean, heated glass jars and close with airtight lids.

10. Without turning over, cover the jars with a thick cloth and leave until completely cooled.

Watermelon rind jam according to an old recipe

Watermelon rinds – 1 kg

Sugar – 1 kg

Ground ginger – 500 g

Water for syrup – 100 ml

1. Cut the green skin and pink flesh from the watermelon rinds, cut them into cubes and cook in boiling water for 15–20 minutes.

2. Place the crusts in a colander and let the water drain.

3. Place the peels in a saucepan, sprinkle with chopped ginger. Then put them in a cold place for 10-12 hours.

4. Rinse the peels with cold running water.

5. Prepare a syrup from sugar and water and dip the watermelon rinds into it.

6. Cook, constantly skimming off the foam, for 15–20 minutes.

7. Pour the hot jam into clean, heated glass jars, close with airtight lids, wrap with a thick cloth and leave until completely cooled.

Watermelon honey

1. Wash the watermelons, cut in half or into 4 parts.

2. Using a spoon, select all the pulp and squeeze out the juice through a cloth.

3. Place the resulting watermelon juice over low heat and bring it to a boil while stirring constantly.

4. Strain the juice through gauze folded in 3-4 layers.

5. Heat the juice over high heat for 10–15 minutes, then reduce the heat and simmer with continuous stirring until the volume has reduced by 5–6 times. In this case, it is necessary to constantly remove the foam.

6. Ready watermelon honey should be sweet, thick, aromatic and pleasant brown in color.

7. Pour hot honey into dry, sterilized glass jars and seal them with metal lids. Leave the product to cool completely without turning the cans over.

Candied fruit

Watermelon rinds – 1 kg

Sugar – 1.5 kg

Water – 800 ml

Vanillin – 0.2 g

Citric acid – 3 g

1. Peel the pink watermelon pulp from the rinds and, without removing the green skin, cut them into cubes.

3. Prepare syrup from sugar and 100 ml of water. Dip watermelon rinds into it and leave for 7–9 hours at room temperature.

4. Boil the mixture again for 10 minutes from the moment it boils and leave for another 8 hours.

7. Place the hot watermelon rinds in a sieve or colander and let the syrup drain.

8. Sprinkle the finished candied fruits with sugar and stir. Shake the product before packaging to remove excess sugar.

9. You can dry candied fruits in the oven at a temperature of 45–60°C.

Salted watermelons

Watermelons – 5 kg

Water – 10 l

Salt – 400 g

Sugar – 1.2 kg

1. Take small and slightly unripe watermelons for pickling.

2. Pierce them with a wooden knitting needle in several places. Rinse the barrel or enamel tank thoroughly and treat with boiling water.

3. Prepare the brine by heating it until the sugar and salt are completely dissolved, and then cool completely. Place the prepared watermelons tightly in a container and fill them with brine so that it covers the fruits.

4. Place a clean canvas cloth, a wooden circle and a bend on top.

5. Leave the watermelons at room temperature for 2-3 days, and then store them in the cold.

6. After 20 days, the watermelons will be ready to eat.

Pickled watermelon

Watermelon – 1.5–2 kg

Sugar – 750 g

Water – 500 ml

Salt – 3 g

Wine 10% vinegar – 180 ml

Ground ginger – 2 g

Cinnamon – 3 g

Cloves – 3 pieces

Lemon zest – 5 g

1. Cut the watermelon into pieces, remove the loose core, and cut the dense pink pulp into cubes.

2. Prepare the marinade by mixing spices, salt, sugar, zest and vinegar with water. Heat the mixture to a boil.

3. Dip the prepared watermelon pulp cubes into the marinade and cook until they become translucent.

4. Leave the mixture for 2-3 days, then drain the marinade, boil it and pour it over the watermelon again.

5. Place the hot product into heated jars, cover them with lids and place them in a container with hot water (85°C). Sterilize at 100°C: half-liter jars for 25 minutes, and liter jars for 35 minutes.

6. Roll up the lids, turn the jars upside down and leave until completely cooled.

Jam

Peeled melon – 1 kg

Sugar – 1.5 kg

Water – 500 ml

Citric acid – 2 g

Vanillin – 0.2 g

1. Cut the melon with dense pulp into small cubes. Blanch them in boiling water for 3 minutes and immediately cool under running water.

2. Place the melon in a colander and let the water drain.

3. Prepare syrup using blanched water to which add sugar.

4. Pour boiling syrup over the melon pieces and simmer until tender.

5. Before the end of cooking, add citric acid and vanillin.

6. Pour hot jam into dry, well-warmed glass jars. Roll them up with boiled metal lids, turn them upside down, cover with a thick cloth and leave until completely cooled.

Jam

Peeled melon – 500 g

Applesauce – 450 g

Sugar – 600 g

Water – 100 ml

Citric acid – 3 g

1. Cut the melon into small pieces and place in a colander.

2. Place the melon in boiling water for 5-10 minutes.

3. Rub it through a sieve.

4. Pour water into the bottom of the pan, add the melon and prepared applesauce, stir and place over low heat.

5. Boil for 35–40 minutes, stirring constantly with a wooden spatula. Add sugar to the mixture in small portions.

6. Before finishing cooking, add citric acid.

7. Place the hot jam into dry, heated glass jars. Roll them up with boiled metal lids and, without turning them over, leave until completely cooled at room temperature.

Marmalade

Melon – 1 kg

Sugar – 1 kg

Water – 400 ml

1. Peel the ripe melon from the skin and seeds and cut into small pieces.

2. Fill them with water and cook until soft.

3. Drain the water and rub the melon through a sieve.

4. Add sugar to the drained water and cook the syrup.

5. Combine the puree with syrup and simmer until thick.

6. Place the finished marmalade while hot in dry, sterilized jars and close with airtight lids.

7. Leave the product to cool completely at room temperature without turning the cans over.

Jelly

Peeled melon – 1 kg

Sugar – 2 kg

Water – 1 l

Lemon – 1 piece

1. Cut the slightly unripe melon into small pieces and cover with cold water.

2. Cut the lemon with the peel into thin slices and add to the melon.

3. Place the bowl over low heat, bring the contents to a boil and cook until the melon becomes transparent.

4. Strain the broth and squeeze out the pulp.

5. Place the resulting juice over low heat and cook, gradually adding sugar, until thickened.

6. Pour the hot jelly into dry, heated jars, cover them with lids and place them in a container with hot water (75–80°C).

7. Sterilize at 100°C: half-liter jars for 20 minutes, and liter jars for 30 minutes.

8. Roll up the lids. Without turning over, cover the jelly jars with a thick cloth and leave until completely cooled.

Candied fruit

Melon peels – 1 kg

Sugar – 1.6 kg

Water – 700 ml

Vanillin – 0.2 g

Citric acid – 3 g

1. Peel the peel and remaining pulp from the rinds and cut them into cubes.

2. Place the peels in boiling water and cook until soft. Drain in a colander.

3. Prepare syrup from sugar and 100 ml of water. Dip the melon peels into it and leave for 6–8 hours at room temperature.

4. Boil the mixture again for 10–15 minutes from the moment it boils and leave for another 8 hours.

5. Repeat this technique until all the crusts become transparent.

6. At the end of cooking, add vanillin and citric acid.

7. Place the hot melon peels in a sieve or colander and let the syrup drain.

8. Sprinkle the finished candied fruits with sugar and stir.

9. Before packaging, shake the product to remove excess sugar.

10. You can dry candied fruits in the oven at a temperature of 50–60°C.

Pickled melon

Melon pulp – 3 kg

Sugar – 550 g

Water – 1.5 l

Vinegar 5% – 200 ml

Cinnamon – 2 g

Cloves – 4 pieces

Salt to taste

1. Cut the firm flesh of the melon into cubes.

2. Blanch them in boiling water for 2-3 seconds, then immediately cool under cold running water.

3. Prepare the marinade by mixing salt, sugar and vinegar with water. Heat the mixture to a boil.

4. Place spices at the bottom of the prepared jars and place melon slices on them.

5. Pour the hot marinade into the heated jars, cover them with lids and place them in a container with hot water (65°C). Sterilize at 100°C: half-liter jars for 10 minutes, and liter jars for 15 minutes.

6. Roll up the lids, turn the jars upside down and leave until completely cooled.

Preparation of sugar syrup

In order for the fruits and dishes prepared from them not to be too sour or cloyingly sweet, they must have a certain ratio between the amount of sugar and acid. This is achieved by adding different amounts of sugar (different syrup strengths).

Typically, stronger syrups are used for canning sour fruits than for less sour ones. So, for cherries and cherry plums it is better to take syrup with a strength of 60-65%, and for pears, cherries, and grapes, 30-35% is enough. When preparing syrup, you can calculate in advance. how much sugar should be added to water to obtain the required amount of syrup of the required strength.

To facilitate such calculations, you can use the data given in table. 3.

Let's say we need to prepare 5 liters of syrup with a strength of 40% (100 g of syrup with a strength of 40% contains 40 g of sugar and 60 g of water). In table 3, in the line corresponding to this strength, it is indicated that from 1 liter of water when adding 667 g of sugar to it, 1414 cm 3 of syrup will be obtained.

In order to calculate how much water you need to take to prepare 5 liters of syrup of the indicated concentration, 5 liters (or 5000 cm 3) are divided by 1414

5000:1424=3.53 liters of water.

Since for every liter of water you should add 667 g of sugar, then 3.53 liters of water will require sugar

667-3.53=2354 g

or approximately 2300-2400 g.

The calculated amount of granulated sugar can be weighed on a scale or measured by volume, knowing that 1 liter contains about 800 g

i.e. you need to measure out 3 liter jars or 6 half-liter jars of granulated sugar and dissolve it in 3.5 liters of water.

Sometimes it is necessary to determine the strength of ready-made syrup, previously prepared and unused. To do this, proceed as follows. An empty glass liter tin can is weighed on a scale with an accuracy of one gram. Then this jar is filled to the brim with syrup of unknown strength and temperature no higher than room temperature. The jar of syrup is weighed. The weight of the empty jar is subtracted from this weight and, dividing the difference by 1000, the specific gravity of the syrup is obtained (i.e., the weight in grams of 1 cm3). Then in the table. 3, in the “Specific Gravity” column, look for the closest specific gravity value and in the leftmost column - the syrup strength corresponding to this value.

Let's say that the empty jar weighed 441 g; the weight of the jar with syrup is 1632 g. Subtracting 441 g from 1632 g and dividing the resulting difference by 1000, we determine the specific gravity - 1.191. In the column "Specific gravity" of the table. 3, the nearest smaller value is 1.179 and corresponds to 40%, and the nearest larger value is 1.206, corresponding to 45%. From here, the strength of our syrup can be approximately taken to be 42% (more than 40 and less than 45%).

More accurately, the specific gravity of the syrup is determined using a hydrometer (see Fig. 18). A hydrometer consists of a sealed glass tube with a small weight at the bottom and a scale at the narrow top. If a hydrometer is immersed in a liquid, it will float in it while being in a vertical position. The heavier and denser the liquid, the shallower the depth the hydrometer will sink.

To measure the specific gravity, syrup (at room temperature) is poured into a glass cylinder so that there is room for a hydrometer. Then lower the hydrometer into the syrup and determine which division corresponds to the liquid level. The resulting number is the specific gravity, from the value of which you can always calculate the strength of the syrup. Sometimes the concentration (strength) of the syrup is directly indicated on the hydrometer scale. Such hydrometers are called saccharimeters.

The technique for making syrup is simple. A measured amount of water is poured into a pan and heated. While heating, add granulated sugar and mix it with water until completely dissolved. The syrup is then brought to a boil, after which it is ready for use. Since some of the water boils away during heating, you can add a little more of it compared to the calculated amount.

In some cases, the syrup may turn out cloudy or slightly cloudy due to the fact that there were some impurities in the water or granulated sugar. After preparation, such syrup must be filtered through cotton cloth or gauze folded in several layers. If after filtration the syrup remains cloudy, you can artificially clarify it with egg white. To do this, pre-beaten egg white is added to the syrup, heated to a temperature of about 50 ° C. One egg white is enough to clarify a syrup containing 20 kg of sugar. On average, 4-5 liters of syrup (i.e. per pan) requires only 1/4 - 1/5 of the white of one egg. The protein is mixed well with the syrup. The syrup is then heated to a boil. In this case, the protein coagulates and rises to the top in the form of foam along with impurities. The foam is removed with a slotted spoon, and the syrup is filtered. Instead of egg white, to clarify the syrup, you can use food albumin, which is also added to the syrup in very small quantities (1 g of albumin is enough to clarify 30-40 liters of syrup).

The finished (clarified or unclarified) syrup must be clean and transparent and have a temperature of at least 90°, since almost all fruits must be filled with hot syrup.

If all the prepared syrup has not been used, it can be left until the next day in a cool place or in a refrigerator so that it does not ferment. It must be boiled before use.

The fruits, placed in jars, are poured with sugar syrup. To prepare the syrup, sugar is dissolved in water with gradual heating.

The syrup is prepared in different strengths for individual types of compote and even for the same type of compote, if it is prepared from different varieties of fruit and at different degrees of ripeness.

Usually, for canning sour fruits, such as cherries, apricots, etc., stronger syrups (60%) are used, while when preparing compote from grapes, cherries, peaches, it is enough to use syrup with a strength of 30 - 35%.

Syrup strength, for example 60%, means that 100 g of syrup contains 60 g of sugar and 40 g of water; strength 30% - 100 g of syrup contains 30 g of sugar and 70 g of water. Keeping these considerations in mind, when preparing syrup, you can easily calculate the amount of sugar needed to prepare a certain amount of syrup of the required strength.

The technique for preparing syrup is as follows. A certain amount of water is poured into a suitable container and heated. Weigh out the required amount of sugar and pour it into warm water. The mixture is stirred and cooked until the sugar is completely dissolved.

To make it easier to calculate the required amount of sugar to prepare a certain amount of syrup of the required strength, you can use Table 1. The table, along with other data, shows data on the amount of sugar that must be dissolved in 1 liter of water to obtain a solution of a certain concentration. For example, to prepare a solution with a strength of 60% per 1 liter of water (1000 ml), you need to add 1500 g of sugar and this produces 1932 ml of syrup.

To determine the amount of water required to prepare 5 liters of sugar solution with a strength of 60%, we proceed from the following:

1932 ml of syrup is obtained from 1000 ml of water, and to obtain 5000 ml (5 l) of syrup, X ml of water is required.

X = 5000x1000/1932 = 2560 ml or approximately 2.5 liters of water.

Since 1500 g of sugar is added for every liter of water, the following amount of sugar should be added to 2.5 liters of water:

1500x2.5 = 3750 g sugar.

The choice of syrup strength also depends on the amount of syrup and fruit in the container. If the fruits are packed more densely, there will be more fruits and less syrup in the jar. In this case, you need to use a stronger syrup and, conversely, if there are fewer fruits and more syrup in the jar, the strength of the syrup may be less.

Table 1

Data for the preparation of sugar syrups (according to N.V. Saburov)

Syrup strength V %	In 1000 g of syrup contained			Preparation of syrup		Boiling point of syrup V Co
	V G	V G		on 1000 ml water add sugar V G	amount of syrup obtained V ml

The quality of the syrup has a big influence. To prepare it, it is recommended to use only white, pure granulated sugar. The use of refined sugar is not recommended.

Dissolve granulated sugar in hot water and bring to a boil, stirring with a spoon. Boil the syrup for 2 - 3 minutes, then filter through gauze folded in 3 - 4 layers.

The table shows how to obtain syrup of various strengths.

Amount of sugar and water for making syrups

Syrup strength, %	Amount of water, l per 1 kg of sugar	You will get syrup, l	Syrup boiling point, ° C
10	9,0	9,6	100,4
20	4,0	4,6	100,6
30	2,3	2,9	101,0
40	1,5	2,1	101,5
50	1,0	1,6	102,0
60	0,6	1,2	103,0
70	0,4	1,0	106,5
80	0,2	0,8	115,0

Making jam

The best way to make jam from many fruits and berries is repeated or stepwise cooking. The fruits are poured with hot syrup and allowed to stand for 4 - 12 hours, then heated slowly, boiled for several minutes, and then left for 4 - 8 hours.

This is repeated several times, after which the jam is finally cooked over low heat. You can get good jam by boiling it once, but in this case the fruits and berries must be covered with sugar and allowed to stand for several hours.

Signs that the jam is ready:

1. the foam collects towards the center of the pelvis;
2. fruits and berries become translucent, evenly distributed in the syrup and do not float, the syrup is transparent;
3. a drop of syrup does not spread onto the saucer.

Signs of improperly prepared jam:

1. very thin syrup - the jam is undercooked;
2. a brownish-brown tint to the syrup - the jam is overcooked.

Spoilage of jam and correction of its defects

Improper cooking and the use of insufficiently clean containers lead to sugaring, molding, and souring of the jam.

If the jam is candied, then add a little water (1/8 cup per 1 - 1.5 kg of jam), place the bowl with the jam on low heat and, stirring, heat to a boil. Hot jam is packaged in jars.

When making jam from low-acid fruits and berries, citric acid is added to prevent sugaring (1 - 2 g of acid per 1 kg of fruit). Pasteurization of jam prevents sugaring.

If mold appears, carefully remove it, drain the syrup, add sugar and bring to a boil. Place the fruits in the boiling syrup and bring to a boil again. Boil the jam for several minutes, cool and package it in sterilized dry jars.

Practical work

Cranberry jam with apples

Equipment and utensils: a saucepan, a mesh or colander, an aluminum basin, a stand, a wooden spoon or spatula, glass jars, plastic lids, a kettle for sterilizing jars, oven mitts or towels, gauze.

Product norm: berries - 1 kg, granulated sugar - 1.3 kg, apples - 0.25 - 0.5 kg, water - 200 g, for flavoring - vanillin, lemon zest, cinnamon - to taste.

Plum jam

Equipment and utensils:

Product norm: plums - 1 kg, sugar - 1 kg, water - 430 g.

Apple jam

Equipment and utensils: see above how to make cranberry jam with apples.

Product norm: apples - 1 kg, sugar - 1 kg water - 200 g.

Look -

Progress report

1. Rate the taste of the jam you made.
2. List the utensils and equipment needed for making jam.

Questions and tasks

1. What safety rules must be followed when making jam?
2. How are fruits and containers prepared for making jam?
3. Tell us about making jam. What signs are used to determine its readiness?
   
4. What is jam, puree, jam, fig and how do they differ from preserves?
5. Tell us about making jam.

“Service labor”, S.I. Stolyarova, L.V. Domnenkova