1 pineapple (2 kilo), peeled, cored and diced
2/3 cup fresh lemon juice
1, 3 kilo sugar
1, 25 liter water

1. Combine pineapple, water and lemon juice in a big pan, bring to a boil. Coddle about an hour until pineapple is soft.
2. Add sugar and stir until it dissolves. Bring to a boil without cover and simmer 30 minutes until jam gets thick.
3. Pour hot jam in warm sterilized jars and seal.

1 kilo black currant
1,5 kilo sugar
2 cup water

1. Bring water to a boil, put currant and bring to a boil one more time.
2. Put sugar and let it melt. Bring to a boil, then coddle 20-25 minutes.
3. Remove from fire, let it cool down and pour into jars.

2 pound oranges
1 ½ cup apple juice
3 ¾ cup jam sugar

1. Slice oranges in thin segments and remove seeds. Put orange segments in a big pan with apple juice. Bring to a boil and simmer 30-40 minutes until orange peel is soft.
2. Add sugar and cook stirring on a slow fire until it melts. It takes about 5 minutes. Bring to a boil and cook over a strong heat 4 minutes.
3. Remove from fire, skim scum from the surface. Let it cool for 15 minutes, and then pour into sterile jars.

½ kilo fresh or tinned cherries, without cherry-stones
1 kilo sugar
1 ½ pint red wine
1 shot rum
2 packs gelatinizing agent
1/3 teaspoon cloves
½ lemon peel

1. Cover cherries with sugar, cloves and gelatinizing agent in a deep saucepan. Combine with red wine and let it brew for a night.
2. Next day: cook jam according to the guidance on the pack of gelatinizing agent.
3. Add rum, stir, pour into jars and seal.

1 ½ kilo apples, sour-sweet sorts; finely sliced
2 1/3 cups sugar or 2 cups fructose
3 1/3 ounces rose petals
1 cup water
¼ lemon juice

1. Cover apples with sugar and set aside.
2. Bathe rose petals, cover with water, bring to a boil and simmer 5 minutes.
3. Take petals out, pour water in apples. Place apples on the oven and coddle until apples are boiled soft.
4. Add petals and lemon juice and cook 6-8 minutes. Then pour in jars and seal.

1 kilo apples, finely sliced
3 cups sugar
2 cups water
1 lemon peel
a pinch of vanilla powder

1. Make syrup – combine sugar and water in a saucepan. Add apples and cook for 30 minutes over a medium heat.
2. Not long before jam is ready add lemon peel and vanilla powder.
3. Remove from heat, pour in jars and seal.

guavas, seeds removed and cut in halves
lime juice
sugar

1. Put guavas in a deep saucepan and cover with water. Bring to a boil and coddle 20 minutes until the fruits are soft.
2. Place guavas in a colander and allow water trickle down. Then mash guavas.
3. Combine guava mass, lime juice and sugar: use 1 lime and 1 cup sugar to 5 cups guava puree). Cook until sugar dissolves and increase heat throughout for remainder of cooking time.
4. Remove from heat when the syrup spins a thread. Pour in jars and seal.

3 kilos strawberry
1 cup strawberry juice
3 grams ascorbic acid

1. Combine all ingredients in a big saucepan and bring to a boil.
2. Let it simmer 5-6 minutes and then pour boiling mass into jars and seal.

There are many ways of cooking jam without sugar. You should try some to choose some at your taste. For example you can take currant and put it closely together in a jar, then place the jar in a canner with water standing on the oven. The berries must stew in their own juice. While they sink, add more berries. When the jar is full, place the lid and cook for an hour, then seal. This recipe suits for any berries and fruits except bananas and mango.

I also made jam without sugar using microwave oven. I put them a glass bowl without covering with a lid and place in the oven on high power (100%). When fruits are tender, I stew and keep on cooking until water evaporates, jam becomes thick and darker. After that I take it out and put in a jar. This jam doesn’t need sealing; I store it in the fridge for a week or two. I didn’t try to store more, cause my folk eat the jam quickly.

1 kilo apricots
¼ cup fresh lemon juice
½ cup water
1 kilo sugar

1. Halve apricots and take out stones.
2. Combine apricots, water and lemon juice in a large saucepan and bring to a boil. Reduce heat, cover with lid and cook about 15 minutes until apricots are tender.
3. Add sugar and stir. When sugar dissolves, bring to a boil and cook for 30 minutes, stirring. Don’t cover.
4. When jam thickens, allow it cool for 5 minutes, and then pour into jars and seal.