JAMS and THE SWEETNESSES

JAM IZ THE STRAWBERRIES
Jam to sort out, each berry to immerse into the cognac or the vodka, after which to remove pedicle. Berry to place into the dishes, to fill up by sugar half of khormy and to place on 5-6 it is hour into the cool place. From the remained sugar to weld syrup, to immerse there berries and to cook together with the juice. At the end of the melting to remove skin. If strawberries is very juicy, then it is hour storage the filled up by sugar berries should be welded after 5-6. On 1 kg the strawberries: 1.2 sugar, 100 g of water.
JAM FROM THE RASPBERRIES
Raspberries to sort out, to remove pedicles, to fill up by sugar (half of standard) and to place on 5-6 it is hour into the cool place. Formed juice to pour into the dishes, to add the remained sugar, to weld syrup and to cool it. Into the finished syrup to pour raspberries, to place on the fire and to cook to the readiness. At the end to remove from the jam skin. On 1 kg of the raspberries: 1.2 kg of sugar.
JAM FROM THE BLACK OR RED CURRANT
Black or red currant to wash and to remove pedicles. To fill up by sugar and to place on 5-6 it is hour into the cool place. Then to cook on the slow fire to the readiness. Jam can be welded, also, in the previously prepared syrup, but in this case melting lasts longer. On 1 kg of the currants: 1.2 kg of sugar. Jam from the black or red currant can be prepared with the sugar (wiped jam) as follows: berries to thorough wipe and to mix with the sugar in the relationship: 1 kg of berries and 2 kg of granulated sugar. To pack ready jam into the banks and to on top fill up by the thin layer of granulated sugar.
LOKHUM-TERTIK
To weld sugar syrup, to add in it in a small quantity of water starch (in relationship 1:5), tartaric or citric acid and, stirring slowly, to bring to the boiling. Browned nuts (hazelnut) to pour into the hot sugar syrup, to mix, to discard to the sieve and to lay out to the plate. On 250 g of the sugar: 75 g of nuclei it is nut, 25 g of starch, 0.5 g of tartaric or citric acid.
GOZINAKH
To boil honey with the sugar, to pour into the syrup the purified, in small particles cut and slightly browned walnuts and to cook 15 min. the ready gozinakh in the hot form to place on the moistened by cold water plate, to even and to cool, after this to slightly warm up plate, to remove gozinakh by pillar, and then to cut into the pieces in the form of rhombs. Instead of the walnut is nut it is possible to ispol'zoyeat' the almonds. It is nut on 500 g of walnut: 500 g of honey, 100 g of sugar.