About the preparation of jams and other sweet preserves

Many love fresh jam with taste and aroma, pleasant sweetness and, most importantly, the benefit stored for the pores in berries and fruits. In the XIX century, each large family has existed their original recipes for cooking, with their secrets that are transmitted from generation to generation. These jams were preparing for sale and were famous far outside the house or city. We found a wonderful book of 1878, which describes the recipes of such jilling. How much time to cook this or that jam, in which vessel, on what heat, how much to take sugar ... tricks are a lot. The publisher of the book, being a passionate lover of jam, collected them throughout Russia for a long 30 years.
We adapted this book for a modern reader. It will, no doubt, will be useful to all connoisseurs of good homemade jam, as well as lovers of jelly, marmalade, zuchats, Sherbet. You will find a description of each variety of jam, ways and rules for its preparation. Everything is simple, in detail and very tasty