recorded video of the master class
"How to open your own jam production"

Discover all steps for your future jam production.
You'll see what equipment you need and what are the most important things for the beginning.
Starts on:
October 20th
44% off available for 24 hours
Until the end of the sale
00 00 00 00
Program of the course
Week 1
1 - 10 lesson
-Introduction
-Equipment, fruits, jars
-Jam recipe calculation
-Red fruit jams
-Garden fruit jams
Week 2
11 - 23 lesson
-Jams with nuts and spices
-Candied fruit
-Citrus fruit jams
-Exotic fruit jams
-Fruit puree based jams
Week 3
24 - 29 lesson
-Vegetable jams
-Low sugar and sugar free jams
-Fruit jellies (Pâte de fruit)
Week 4
30 - 40 lesson
-Water-based spreads
-Fat-based spreads
-Fat based without stone grinder
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Week 1
Introduction
  • Information about course
  • PDF file with Confiland labels for jars

Equipment, fruits, jars
Lesson 1
  • Ingredients for jams
  • Fruits & vegetables
  • Herbs, dry fruits, nuts and spices
  • Main sugars used in jams
Lesson 2
  • Preparation of all fruits and vegetables for jam
  • How to peel, dice and store the fruits
  • How to prepare all kinds of citrus fruits
  • How to prepare and store big amount of fruits during their season
Lesson 3
  • Equipment for jams
  • Copper pans and their advantages
  • Stainless steel pans for jam
  • Complete set for gas stove
  • Refractometers and their difference
  • Refractometers and their difference
  • What is the Brix
  • What is PH and PH Meter
  • How to prepare copper pan for cooking
  • Jam jars. Choosing right jars
  • Preparation & sterilisation
Jam recipe calculation
Lesson 4
  • Calculating raspberry jam recipe from scratch
  • Calculating raspberry jam recipe from scratch
  • How to calculate recipe with one & several fruits
  • Role of the pectin in jam
  • How to prepare the pectin for jam
  • What is acid solution
  • How to prepare acid solution
  • Shelf life
Red fruit jams
Lesson 5
  • First jam in the course “Raspberry-tarragon”
  • Cooking process step by step
  • First way of jam sterilization
Lesson 6
  • Strawberry-passion fruit jam
Lesson 7
  • Blueberry-lavender jam
  • Texture review
  • How to fix different mistakes
Garden fruit
Lesson 8
  • Apricot-sea buckthorn jam
Lesson 9
  • Figs-honey-ginger jam
Lesson 10
  • Peach jam
Week 2
Jams with nuts and spices
Lesson 11
  • Apricot-pistachio jam
Lesson 12
  • Apple-cinnamon-caramel jam
Lesson 13
  • Christmas jam with dry fruits, nuts and spices
Candied fruit
Lesson 14
  • Theory and steps for candied fruits
  • What kind of fruit to choose
  • Orange and any citrus fruit peels preparation
  • Pineapple preparation
  • Cherry preparation
  • Cooking process. Step by step
  • Results review
  • Candied fruits storage and shelf life
Citrus fruit jams
Lesson 15
  • 4 Citrus jam
Lesson 16
  • Pear-yuzu jam
Lesson 17
  • Grapefruit and candied peels jam
  • Texture review
Exotic fruit jams
Lesson 18
  • What is “Natural pectin”
  • How to prepare your own natural pectin for jam
  • Recipe calculation for natural pectin jams
  • Pineapple, thyme & lime jam
Lesson 19
  • Kiwi jam
Lesson 20
  • Tropical jam
  • Second way of jams sterilization
  • Texture review
Fruit puree based jams
Lesson 21
  • Cherry-raspberry & blackberry jam with natural pectin
Lesson 22
  • Vanilla jelly
Lesson 23
  • Exotic jam with coconut-mango & passion fruit
  • Texture review
Week 3
Vegetable jams
Lesson 24
  • Vegetables preparation tomato, bell pepper, beet
Lesson 25
  • Tomato-strawberry & basil jam
Lesson 26
  • Carrot-passion fruit jam
  • Texture review
Low sugar and sugar free jams
Lesson 27
  • Calculation for low sugar jam
  • What pectin are we using for low sugar jam
  • Shelf life and storage
  • Pear-orange jam
Lesson 28
  • Cranberry-cherry jam
  • Texture review
Fruit jellies
Lesson 29
  • Theory and cooking process for fruit jellies
  • Pectin for fruit jellies
  • 5 different vegetable jellies
  • Additional pdf recipes with 5 fruit jellies
  • Stabilization, finishing & storage
Week 4
Water-based spreads
Lesson 30
  • Theory about water based spreads
  • Proportion and right percentage for the recipes
  • PDF recipes with detailed % composition of each recipe
  • Vanilla caramel spread
Lesson 31
  • Chocolate caramel spread
Lesson 32
  • Banana spread
Lesson 33
  • Home made condensed milk
  • Home made Dulce de leche
Lesson 34
  • Coconut spread
  • Texture review
Fat-based spreads
Lesson 35
  • Theory about fat based spreads
  • Equipment for fat based spreads
  • How to choose and work with stone grinder
  • Proportion and right percentage for the recipes
  • PDF recipes with detailed % composition of each recipe
  • Hazelnut chocolate spread
Lesson 36
  • Coffee-macadamia spread
Lesson 37
  • Speculoos spread
Lesson 38
  • Coconut-raspberry spread
  • Texture review
Fat based without stone grinder
Lesson 39
  • Equipment for fat based spreads
  • Proportion and right percentage for the recipes
  • PDF recipes with detailed % composition of each recipe
  • Hazelnut-caramel marble spread
Lesson 40
  • Peanut butter spread
  • Texture review
Cost of CONFIland
Fill out your contact information below to join the course
Since we operate from Moscow, Russia, due to regional limitations we accept payments in our regional currency RUB. On the payment page you will see course price 87 750 RUB for one time payment and 29 250 RUB for installments option. Equivalent 975€ and 325€. At the internal LANDBOX company currency rate 1€=90 RUB. The payment process for everyone is usual as conversion from your currency to RUB is done by the issuing bank. You can contact your bank support to ask about precise currency rate, or you can simply convert RUB to your card currency by using any special website. We have several payment methods. Right after payment, by email you will get access to your own account.
One time payment
Installments
Curiosity about life in all its aspects, I think, is still the secret of great creative people.
One time payment
Installments
Curiosity about life in all its aspects, I think, is still the secret of great creative people.
One time payment
Installments
Attention! Before registration - check out how a monthly payment works: The full price is split into 3 equal instalments within 3 months. When the first payment is charged, you receive an email with the access to the course. The next payments are automatically charged to your card within 30 calendar days from the first transaction. The payment plan includes 3 payments at 410€ per month. The day before the transaction you’ll receive an email notification with the instruction.
Total: 975€










month
325€/
1575€
975€/
325€/
month
975€/
Save 600€
Save 600€
1575€
Total: 3 installments
Spots left: 14
duration: 4 weeks
Starts on:
october 20th
42% off available for 24 hours
FAQ
I'm a total beginner, will this course suit me?
Absolutely! The course covers every step of the process, from the absolute basics through to complex techniques. You also have access to online support during the programme so we can help you with any questions you may have.
How much does Confiland cost?
The course pice is 1230€ and includes your own account, 40 lessons and full support during the course. You can pay by card or PayPal. You can also pay in installments.
Do you provide the list of ingredients that we need for the course?
Yes sure, you'll get this list in our Confiland recipe book. You'll get in in the 1st course lesson, then you will have enough time to set up everything.
What equipment do I need to follow the course?
For sure you will need refractometer. For the rest of equipment we have one big lesson only about equipment. We suggest to watch this lesson first, and then choose right equipment for your conditions.
Is this course in English?
Yes, online course Confiland is totally in English. Including all materials.
How long does the support last?
The online support lasts for the duration of the course and you can contact us at anytime after the course. We also have FAQs in each lesson with all questions/answers from other students!
Do I have to complete homework during the course?
Yes and No! We trust you to decide what works best for you based on your experience and ambitions. You can send us your home work and we'll check everything and give you recommendations if needed or you can do everything yourself. However, we do hope you will use all knowledge in you life, production, pastry shop and ect.
I have a question about the course, who I can ask?
You can send your questions to info@landbox.online or What's app and we'll get back to you as soon as possible.
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