Washed and cleaned fruits are cut into pieces. Pour a little water and allow the fire to stew. When soften completely rub through thick sieve to remove the seeds and sheet. The resulting mash is boiled with sugar to thicken. Packed in the style layout containers at a thickness of 2-3 cm. Dry in oven for 12-24 hours at 60 C. It was then allowed to open for 5-6 hours and cut into shapes. The jam forms must have a surface crust, but inside should not be candied. Stored in boxes.