• 4.4 lb (2 kg) apples, cleaned
• 3 cups water
• 1 lemon
• 2.6 lb (1.2 kg) sugar
• 1 tablespoon cinnamon

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How to make apple jam recipe instruction:

Wash, clean and chop apples and put them in the water with lemon juice.

Pour 1.1 lb (0.5 kg) of sugar in water with apples and cook them till apples soften.

Pour rest of the sugar in boiling apple mix and cook it for 10 minutes more. Stir cinnamon in apples and remove them from the heat.

Pour warm jam in clean jam jars, seal them and process for 10 minutes in boiling water bath.

• 1.1 lb (500 g) mango pulp
• 8.8 oz. (250 g) sugar
• 1/2 pouch liquid fruit pectin
• 1 tablespoon vanilla sugar

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Homemade fruit jelly recipe instruction:

Clean mangoes, finely dice the mango pulp and place it into saucepan.

Pour sugar over diced mangoes and cook it to boil for about 5 minutes in low heat (stir it constantly).

Carefully bland it with a hand blender, stir pectin and vanilla sugar in it and cook it for 3 minutes more.

Pour hot mango jelly in warm clean jars, seal them and process for 15 minutes in boiling water bath.

• 13 blood oranges
• 2 teaspoon agar agar
• 14 oz. (400 g) pectin sugar
• 1 lemon (lemon juice)

How to make agar agar jelly recipe instructions:

Squeeze oranges so you get 2.6 cups (600 ml) of orange juice.

Dissolve agar agar in 5 tablespoons of orange juice.

Pour pectin sugar in rest of orange juice and cook it to melt.

Stir dissolved agar in cooked sugar and juice and cook it all together for 2 minutes more.

Stir lemon juice in jelly as well and remove it from the heat.

Pour hot jelly in warm clean jars and seal them.

Enjoy your agar agar jelly recipe!

• 8.8 lb (4 kg) tangerines
• 2 big lemons
• 4.4 cups (1 l ) water
• 3.3 lb (1.5 kg) sugar
• 1 teaspoon cinnamon powder
• 3 pouch liquid fruit pectin

Easy marmalade recipe instruction:

Wash tangerines and lemons and process them in juicer extractor together with rind.

Pour juice with water into saucepan and cook it to boil for 25 minutes.

Add sugar and cinnamon into boiling juice and keep cooking it for 15 minutes more.

Stir pectin in it, cook it about 3 minutes more and remove it from the heat.

Pour hot fruit marmalade in warm clean jars, seal them and process for 15 minutes in boiling water bath.

If you like mandarin jelly jam recipes better, use mandarin oranges instead of tangerines.

• 10.5 oz. (300 g) fresh ginger roots
• 2.2 lb (1 kg) apples
• 2.2 cups (0.5 l ) water
• 2.2 lb (1 kg) sugar
• 1 teaspoon ginger powder

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How to make apple jam recipes instruction:

Clean fresh ginger roots and apples and process them in the food processor.

Place processed ginger and apples in saucepan, pour water over them and cook them in medium heat to boil for about 1 hour or till ginger soften.

Pour sugar in saucepan and cook it for half hour more, stirring it often.

In the end, stir ginger powder in ginger apple jam and remove it from the heat.

Pour warm jam in clean jars, seal them and process for 10 minutes in boiling water bath.

• 6.6 lb (3 kg) pumpkin, diced
• 19.8 cups (4.5 l ) water
• 1.1 lb (500 g) sugar
• 8 lemons

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How to make fruit syrup recipe instruction:

Cook cleaned and diced pumpkin in 11 cups (2.5 liters) of water to soften and cool it.

Pour sugar in 8.8 cups (2 liters) of water and cook it to melt. Cool it and then pour squeezed lemon juice in sugar syrup.

Process pumpkin in food processor and mix it with lemon sugar syrup.

Pour fruit syrup in clean bottles and store them in refrigerator.

• 3.3 lb (1.5 kg) pumpkin
• 5 tablespoons (100 ml) water
• 2.6 lb (1.2 kg) sugar
• 5 tablespoons lemon juice
• 4 tablespoons apricot liqueur
• 1/2 teaspoon ground cinnamon

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How to make pumpkin jam recipe instruction:

Wash and clean pumpkin, cut it in dice shape pour sugar and water over it and let it boil till pumpkin softens (stir it constantly).

Remove foam from surface of the pumpkins with a spoon and cook it till evaporate about 1/3 of pumpkin jam.

Pour lemon juice, cinnamon and apricot liqueur in it; stir it for 3 minutes more.

Canning pumpkin preserves:

Pour hot pumpkin jam in warm clean jam jars, seal the jars and process for 10 minutes in boiling water bath.

• 1.3 lb (600 g) quinces, diced and cleaned
• 1.8 cups (400 ml) water
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 14 oz (400 g) sugar
• 1 pouch liquid fruit pectin
• 2 tablespoons brandy

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How to make quince jelly recipe instruction:

Cook cleaned quinces in water with lemon zest and lemon juice for 15 minutes to boil in low heat.

Pour sugar, brandy and pectin in quinces and cook it to boil for 5 minutes more (stir it all the time). Remove the foam from the surface of the fruit jelly.

Canning quince preserves:

Pour hot jelly in the clean jars, seal them and process for 10 minutes in boiling water bath.

• 4.4 lb (2 kg) white grape berries
• 1 teaspoons clove, grind
• 10 tablespoons (200 ml) vermouth
• 2.8 lb (1.25 kg) sugar
• 2 box pectin powder

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White grape jam recipe with pectin instruction:

Wash grapes, cut grape berries in halves and remove their seeds. Cook it in low temperature with cloves and vermouth to boil for about 15 minutes.

Pour sugar and powdered pectin in grapes and cook them to boil again (so sugar melts in it) for 5 minutes more. Stir it all the time.

Canning grape preserves:

Pour hot fruit jam in warm clean jars, seal them and process for 15 minutes in boiling water bath.

• 2.2 lb (1 kg) pears
• 1 lemon
• 1/2 teaspoon cinnamon, ground
• 1 tablespoon ginger, grated
• 10.5 oz. (300 g) sugar
• 1 box pectin powder

Pear preserves recipe instruction:

Wash and clean pears. Cut pears in pieces, add 3 tablespoons of sugar in it and cook it in low heat.

Wash lemon, shred lemon peel and cut lemon in slices.

When boiling pears soften, add lemon slices and lemon zest in it and cook it 5 minutes more.

Press fruits with a potato masher or process it in blender.

Pour rest of the sugar, cinnamon, ginger and powdered pectin in it. Cook it to boil again (stir it all the time) for 5 minutes more.

Canning pear preserves:

Pour hot pear jam in the clean warm jam jars, seal them and process for 10 minutes in boiling water bath.