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.