I love making jam not only because it helps out in winter, but also because you can use almost any ingredients. For example, here is an unusual jam from yoshta with orange. Yoshta is very little stored fresh, but it will stand in jars for a couple of seasons.
Step-by-step cooking recipe
Cover the yoshta with sugar and add orange juice.
Leave the workpiece for 2-3 hours and mash it slightly with a pusher.
Bring the jam to a boil and cook for 15 minutes on low heat.
Spread it out in clean, dry jars.
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