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Fruit preparations

Can be made with almost all fruits. The preparation of raw materials, the amount of sugar, exposure and temperature conditions for separating the juice are the same as in the case of preparing dried products, for example "Dried cherry", when pure natural cherry juice separated 1 liter from two kilograms of cherries.

Then, after draining the juice, hot syrup is poured into a bowl with a wide bottom, prepared at the rate of 150-200 g of sugar and 400 g of water per 1 kg, spread out the mass, stir, warm up with the lid closed, as indicated in the table below, stirring occasionally to avoid burning. Hot blanks are laid out in sterile jars, which are sealed with metal lids and placed upside down.

Fruit preparations are used to prepare fillings for flour products (pies, puff pies, rolls, buns) and cereals (puddings, casseroles, etc.).
They are also used for dessert with vegetable dishes.

Cook with pleasure and bon appetit! Fruit preparations

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