JAM PRODUCTION METHOD Russian patent published in 2010 - IPC A23B7/08 A23L1/06 

FIELD: food industry.

SUBSTANCE: invention relates to jam manufacturing technique. The method involves preparation and cutting of kiwi fruits, persimmon and feijoa, preparation of sugar syrup and pectin solution, pouring sugar syrup over the above vegetal ingredients taken in a certain proportion, cooking, adding of the pectin solution at the end of cooking, packing and pressure sealing.

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