Ziziphus Jam

Type of preserves and jams Ingredients

Ziziphus (fruit) - 1 kg,

sugar - 1 kg

water - 500 ml,

citric acid - 10 g.

Cooking method

Rinse ripe ziziphus fruits, dry and pierce each berry in several places with a wooden skewer.

Add sugar and citric acid to boiling water, boil a little and pour the prepared fruits with sweet syrup.

Soak ziziphus in syrup for 5-6 hours, then boil for 30 minutes, stirring occasionally.

Pour the finished jam into sterile jars and close with sterile lids.