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

FIELD: food industry.

SUBSTANCE: invention relates to confiture manufacturing technique. The method involves preparation of recipe ingredients, cutting and blanching kiwi fruits, persimmons and feijoa, preparation of sugar syrup, pectin solution and a citric or tartaric acid solution, pouring sugar syrup over the above vegetal ingredients taken in a certain proportion, cooking, adding pectin solution and a citric or tartaric acid solution, cooking, packing and pressure sealing.

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