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Egg-Plant (Baklajan) Jam
Take 3 - 4 days old egg-plants, cut ends, peel and soak for 5 - 6 hours in soda solution (I tablespoon cooking soda per I litre water).
Rinse egg-plants, needle in several spots, pour on syrup and keep for 810 hours. Drain syrup on the second day, boil and pour on again. Repeat the procedure on the third day and then boil eggplant in syrup. Bring to readiness on the fourth day. Add citric acid and vanillin.

Meal - Foods. Authentic Russian Cuisine. Russian Culinary

Tangerine Jam
1 kg tangerins, 1,2 kg sugar.
Blanch whole tangerins in water at 90 during 15 minutes. Cool down and keep in cold water for 10 - 12 hours. Half them, pour on hot syrup and keep for 6 - 8 hours. Boil syrup separately each time. Repeat procedure four times.

Rose Jam
100 gr rose petals, 900 gr sugar, 2 gr citric acid.
Kazanlyk rose petals are the best for jam. Separate from petals lower white parts, wash and blanch in boiling water for 5 minutes. Make 40% syrup in blanching water and pour on petals. Boil once untiT ready. Add citric acid. One can make jam from sweetbrier petals as well.

Quince Jam
1 kg quince, 1,2 kg sugar.
Peel quince, cut lengthwise into 2 cm thick sections, banch in boiling water for 10 - 15 minutes. Pour on hot syrup made of sugar and blanching water. Boil jam 3 - 4 times during 8 - 10 minutes with 8 hours intervals' between each boiling.

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