Ingredients: 1 kg quince 600 g of sugar 3 cups of water Cooking Wash quinces and cut off the fruit stalks. Make little holes in the fruits. Pour the quinces with hot syrup (combine 600 g of sugar with 3 cups of water and boil). Leave the mass for 3-4 hours. Then boil it at 80°C for 10-20 minutes. Cool the quinces. Repeat the boiling procedure 4 times with twelve-hour break between each of the boiling procedures. Add the syrup after each break (use 0.5 cup of water and 200 g of sugar). Place the jam...
Gooseberry jam
Ingredients: 1.5 kg of sugar 4 cups of water 1 kg of gooseberries Cooking Wash berries and cut off their pedicles. Transfer the berries to a pan and boil them at 80°C for about 5 minutes. Combine sugar and water. Boil syrup and pour it above the berries. Cover the pan, stir the ingredients and leave them for 3-4 hours. Then bring the jam to boil again and cook it for a couple of minutes. Repeat the procedure two or four times. Set the jam aside for 8 hours after each boiling. Enjoy your...
Currant juice (preserved)
Ingredients: 1 kg of black currant 250 ml of water 150-180 g of sugar Cooking Wash berries, place them in a pan and pour with water. Heat the mass to 65°C. Then cool it and grate the berries. Transfer the grated berries againg to the pan. Add sugar and mix everything. Bring the mass to boil and cook for 2 minutes. Cool the juice and serve it. If you want to presevre the currant juice, then pour it into glass jars and cork them up. Enjoy your drink!