Washed and cleaned fruits are cut 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 1 kg of sugar and chopped walnuts to compress high heat. 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 which are rolled in the rest of the sugar. The jam forms must have a surface crust, but inside should not be candied. Stored in boxes.