JAM PRODUCTION METHOD Russian patent published in 2011 - IPC A23L1/06 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves production of sugar syrup, preparation, dosing and introduction of apple puree into the syrup, blending the mixture and cooking. 15-25 minutes prior to termination of cooking one introduces blanched and pureed great nettle leaves accounting for 5-50% of apple puree weight.

EFFECT: method is no difficult, it allows to produce jam enriched with useful substances (vitamins, microelements etc) contained in big quantity in great nettle; apple puree presence balances the specific nettle taste making its coarse structure slightly noticeable to the taste.

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