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Meat-balls soup with vegetables

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Recipes for Marmalades from category Preserves and canning

  • Jam melons

    Clean the seeds and peel and pulp is digested in machine. The resulting paste is mixed with sugar (2 kg. Sugar 3 kg. Mashed melon) and boil in effuse utensil constant stirring to the desired density. The jam is packed into hot jars, wrapped in paper, which are filled to the brim. Is hermetically closed and left to lie on the covers until cooling of their contents.


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  • Hip jam

    Hips are put to boil in water to cover them. Must be well cooked and then strain through a strainer or cheesecloth wet. The resulting mixture is put to boil and add sugar to taste during cooking. When it becomes thick jam is filled into jars and sealed. Sterilize for 10 minutes.


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  • Blackcurrant jam

    Blackcurrant jam

    Washed beans put into a deep bowl and blend with a mixer to get mashed. Pour it into a suitable container (shallow enamelled pan), add sugar and cook at the beginning of high heat, then on medium, stirring constantly. After 15 minutes, put the lemon, peeled and thinly sliced. Simmer for another 10 minutes. Embankments warm marmalade in small warm jars. The next day tie with cellophane and...


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  • Quince jam

    Quince jam

    Quince peel and cut into pieces by separating the core and seeds. Pour water and cook until soft. Add sugar and boil until soft. Before taking from the heat add citric acid. Pour into jars and boil 10 minutes to cap.


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  • Jam bananas

    Jam bananas

    Drain juice from oranges and lemons in a suitable container. Put it on the stove and leave on low heat until the juice remains half of its original amount. Bananas are peeled, cut into pieces and mixed and poured into a stainless pan. Sprinkle with sugar and pour water enough to cover them. Put on low heat, as occasionally mix. When boil if necessary decrease the heat to not spray and stir...


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  • Quince jam

    Quince jam

    Wash the quince,peel and cut into pieces as the core is removed. Put them in a deep dish, pour water and cook until tender. When cooked drain and strain. To the resulting mash add sugar and vanilla and boil over low heat to thicken. Just before removing from the fire put citric acid and mix well. The jam is packed into jars while still hot. The jars are kept open overnight. On the next day...


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