Professional online course about jams & spreads.
Learn how to make all types of “jar” products with long shelf life & create your recipes. As well as pâte de fruit and candied fruits
Starts on:
Online
Watch at anytime
unlimited
Lenght
4 weeks of study
40 lessons
Receive 10 new lessons weekly
Recipe book
60+ recipes
(4-6 hourse per week)
October 20th
22% off until
October 24th
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course starts:
Join until:
october 20th
october 20th
october 24th
october 24th
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Enter your details and our manager will contact you to answer all questions.

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By clicking the "Join the course" button, you agree to receive newsletters from LANDBOX by e-mail and messengers, as well as confirm your agreement with the terms of the Terms of Use and the Privacy Policy.
In the confiland box
Faster than others
Don’t waste your time on searching for any information, equipment or ingredients. Everything has already been found. Just watch thecourse and apply what you’ve learned immediately. Be faster.
Every type of everything
In this class we cover all types of “jar” products. The course deals with all kinds of jams (also known as confitures), water based & fat based spreads, condensed milk, dulce de leche, low sugar & sugar free jams, candied citrus peels, fruit jellies.
Production and home kitchen
This course is suitable for all kitchen settings, just have everything you need at hand. Don’t be surprised if you can put everything out on just one table. It doesn’t mean that your home kettle and microwave will be enough. We mean that the equipment is
Save your time and money
Each step has been tested, the mistakes made and the ingredients checked. To complete the program of the course Vlad spent 10.000 € and 2 years. Would you like to be in his shoes? I am not sure. 2 months sounds much better!
Step by step
Vlad’s 8 years of experience in pastry helped apply the principleproceeding from the simple to the complex. Each step is extremely detailed. You will even learn how to dice fruits! Still not sure that everything is explained stepby step? Come on!
The one on-line course in the world
Sounds astonishing, right? You might try to find something, but everything that we’ve packed LANDBOX with can’t be found anywhere.
Use or create
First thing first, you will learn how to create your own recipes — in this case your creations are unlimited, but if you are a busy person and you have no time to create? No problem, feel free to use what we’re creating in the course as a ready-made solut
Great Shelf Life
Each recipe has a minimum shelf life from 2 months, with many lasting up to 12 months.
Business Focused
Created specifically with business owners in mind, expand your product offering and refine your production for profit.
Stress Free Set Up
The course comes with ingredient and equipment recommendations for easy work. Don’t have something on the list? We’ll show you easy swaps.
Faster than others
Don’t waste your time on searching for any information, equipment or ingredients. Everything has already been found. Just watch thecourse and apply what you’ve learned immediately. Be faster.
Every type of everything
In this class we cover all types of “jar” products. The course deals with all kinds of jams (also known as confitures), water based & fat based spreads, condensed milk, dulce de leche, low sugar & sugar free jams, candied citrus peels, fruit jellies.
Production and home kitchen
This course is suitable for all kitchen settings, just have everything you need at hand. Don’t be surprised if you can put everything out on just one table. It doesn’t mean that your home kettle and microwave will be enough. We mean that the equipment is
Save your time and money
Each step has been tested, the mistakes made and the ingredients checked. To complete the program of the course Vlad spent 10.000 € and 2 years. Would you like to be in his shoes? I am not sure. 2 months sounds much better!
Step by step
Vlad’s 8 years of experience in pastry helped apply the principleproceeding from the simple to the complex. Each step is extremely detailed. You will even learn how to dice fruits! Still not sure that everything is explained stepby step? Come on!
The one on-line course in the world
Sounds astonishing, right? You might try to find something, but everything that we’ve packed LANDBOX with can’t be found anywhere.
Use or create
First thing first, you will learn how to create your own recipes — in this case your creations are unlimited, but if you are a busy person and you have no time to create? No problem, feel free to use what we’re creating in the course as a ready-made solut
Great Shelf Life
Each recipe has a minimum shelf life from 2 months, with many lasting up to 12 months.
Business Focused
Created specifically with business owners in mind, expand your product offering and refine your production for profit.
Stress Free Set Up
The course comes with ingredient and equipment recommendations for easy work. Don’t have something on the list? We’ll show you easy swaps.
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
Send us email to updates@landbox.online and say what you would like to see in the next yearly updates.
Can you guess what next additional lessons are going to be?
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
Get full program of the course and consultation
We’ll contact you via What’s app and send you full course program, equipment & ingredient lists.
Make sure that phone number is correct and you have What’s app.
How the training takes place
ONCE A WEEK, NEW LESSONS ARE OPENED TO YOU. WATCH, LEARN NEW MATERIAL
DO YOUR HOMEWORK AND GET FEEDBACK FROM THE INSTRUCTOR
IF NECESSARY, ASK QUESTIONS AND GET RECOMMENDATIONS
GET A CERTIFICATE AND USE NEW KNOWLEDGE IN YOUR WORK AND BUSINESS
ONCE A WEEK, NEW LESSONS ARE OPENED TO YOU. WATCH, LEARN NEW MATERIAL
DO YOUR HOMEWORK AND GET FEEDBACK FROM THE INSTRUCTOR
IF NECESSARY, ASK QUESTIONS AND GET RECOMMENDATIONS
GET A CERTIFICATE AND USE NEW KNOWLEDGE IN YOUR WORK AND BUSINESS
How much can you earn with one jar of JAM
THEREFORE, 100% OF THE FINAL PRODUCT’S PRICE 10€ INCLUDES 7,9€ EXPENSES, AND 2,1€ IS YOUR NET PROFIT.
By selling only 19 jars of jam per day, you’ll cover course price just in 29 days!
Get 1 of 28 PDF recipe from CONFILAND
Fill out contact information and we’ll contact you via What’s app and send you PDF recipe.
Make sure that phone number is correct and you have What’s app.
Confiland is online course about jams, spreads and candied products.
In over 35 lessons you’ll learn all the varieties jams, how to calculate your own jam recipes from scratch. The class will also cover spreads — water based and fat based. You will understand the interconnection between different recipes and their shelf life. Apply the information and techniques that you’ll discover in your production, shop or business immediately.
Course author
Hello, I'm Vladislav Panchenko, a chocolatier and the author of the new Confiland course. I have over 9 years of experience working in pastry, with the last 5 being solely focused on chocolate. After finishing pastry school in France, I moved to Moscow to work at the Chocolate Academy for the Barry Callebaut Company. In 2018, I left the Academy to become an international consultant and pastry instructor. I've since had the pleasure of teaching masterclasses in more than 15 countries globally (including Dubai, Spain, Thailand, Kuwait and other countries). This year has brought many changes for us all. And i've spent this time bringing online new topic to teach - Jams and spreads. I've taught a lot of people during live classes , and I hope to teach many more with one of my biggest online course yet. Good luck and welcome to Confiland.
Vladislav Panchenko
Pastry chef
Owner of LANDBOX
CoNFILAND explained in 100 seconds
WE KNOW YOU WANT MORE.
GET A FULL-LENGTH LESSON FOR FREE
Enter your details to get a free lesson
Make sure that phone number is correct and you have What’s app.
WE KNOW YOU WANT MORE.
GET A FULL-LENGTH LESSON FOR FREE
Enter your details to get a free lesson
Make sure that phone number is correct and you have What’s app.
All our courses include
Unlimited Chef
Support & FAQs
We are already aware of your questions, that’s why each lesson goes with FAQ. Don’t worry if you couldn’t find an answer to the question. Our technical support takes care of your needs 24/7. The Chef will always answer your questions.
PDF’s with recipes
for every lesson
All of them are easy to download. We’ve done our best to make them as cool as possible. =)
Optional Certificate
of Completion
Are you dreaming of getting a certificate of completion? No problem. Just complete the home assignments and then bob’s your uncle! Keep in mind, we aren’t pushing you to do that — totally up to you.
Great Value
for Money
We guarantee that the information and techniques learned during the courses are 100% life-related and can be directly applied to either production, shop or business. 
Spend your money now, and earn more later. Invest in the future like a real investor.
Regular updates
every year
We add new lessons to our courses yearly, based on participant feedback and product innovations. And of course, participants new and old will receive any updates!
Individual
Account Access
It’s only yours and nobody’s else. Keep your courses organised in your personal BOX.
Who is this for & where to use
SHOP OWNERS
& ENTREPRENEURS
Impress your customers with new product offerings and learn efficient ways to produce profitable items.
Pastry chefs
Improve your career prospects with unique and sort after skills. No matter where you are working – pastry or chocolate production, bakery or restaurant.
Home production & Startups
Supercharge your growth with innovative new products you can make at home or in a small production environment.
Why are we better?
LANDBOX
LIVE CLASS OR CHEF’S CONSULTING
No
Yes
6 types of products in 1 course
15-20
50 +
Products per course
Yes, but can lose something
Yes
Step by step explanation
3 days + 1week
Anytime
Chef’s support
No
Yes
Unlimited re-watching
3 days
1+ year
Availability & access
from 1500€ to 4500€
1230€
Price
After Confiland you won’t have to search for additional information about jams & spreads. We’ve covered all kinds of "jar" products and even those which you’ll hardly come across during offline courses.
Besides ready-to-use recipes, you’ll find basic fillings in the recipe book which can be easily integrated in your own creations.
Each recipe’s been developed from scratch and shot with 4 cameras from different angles. You’ll see each step and get the information in a comprehensible manner. If missed something, justrewind the video.
Practice raises many questions. Don’t worry. Our technical support is always ready to answer your questions even after completing the main course.
It’s quite challenging to remember all the information and not to miss the details during training. It’s not a problem any more. You can re-watch any video at any time.
Unlike an offline workshop, we’re available for you at least within a year. Once finished, you can easily re-start the program.
No need to spend money on transport, hotel or a private consultation. Get the same knowledgefor a lower price.
What results you can expect
Organize your own jam production
Increase sales in your shop up to 20%
Know how to fix any mistake during and after cooking process
Learn how to calculate your own recipes + food cost and price
Technology for all types of spreads: water based, fat based, combined
Launch more than 40 confectionary products with different food cost and shelf life
2 ways of jam sterilization – choose the best for your production
Technology for all types of jams: classic, sugar free, puree based, with natural pectin ect
Sell products with 3-6-9-12 months shelf life for Horeca or Industrial markets
LANDBOX certificate
This will confirm that you have completed the course and will be an additional argument when applying for a job.
What are you waiting for?
CHOOSE YOUR COURSE
Watch all information on the course page, get your free lesson and make sure that you love it
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