JAM PREPARATION METHOD Russian patent published in 2016 - IPC A23B7/08 

FIELD: food industry.

SUBSTANCE: jam preparation method envisages vegetal components pre-processing, sugar syrup preparation, vegetal components pouring with sugar syrup, cooking till the dry substances content in syrup is equal to 73-76% and packing. The vegetal components are represented by kiwis, persimmons and feijoa, the weight ratio of dry substances being 4:8:13; Goji berries at a ratio of 1-10% of the total weight of the jam dry components are added to the vegetal components mass.

EFFECT: invention allows to obtain jam with improved therapeutic and taste properties.