CONFITURE PRODUCTION METHOD Russian patent published in 2010 - IPC A23L1/05 

FIELD: food industry.

SUBSTANCE: invention relates to technology of confiture manufacturing. The method involves preparation of recipe ingredients, cutting and scalding peaches, apricots and feijoa, preparation of sugar syrup, pectin solution and a citric or tartaric acid solution and pouring sugar syrup over the above-listed vegetal ingredients taken in a certain proportion. Then one proceeds with boiling, addition of pectin solution and a citric or tartaric acid solution, boiling, packaging and pressurisation.

EFFECT: confiture thus produced are noted for a composition balanced in terms of a number of biologically active substances to be used for gerontological dietary alimentation.