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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
unlimited
Length
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
Program of the course
Week 1
1 - 10 lesson
-Introduction
-Equipment, fruits, jars
-Jam recipe calculation
-Red fruit jams
-Garden fruit jams
-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
-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)
-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
-Fat-based spreads
-Fat based without stone grinder
Week 1
Introduction
Equipment, fruits, jars
Lesson 1
Lesson 4
Lesson 5
Lesson 8
- 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
- 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
- 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
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
Lesson 5
- First jam in the course “Raspberry-tarragon”
- Cooking process step by step
- First way of jam sterilization
- Strawberry-passion fruit jam
- Blueberry-lavender jam
- Texture review
- How to fix different mistakes
Lesson 8
- Apricot-sea buckthorn jam
- Figs-honey-ginger jam
- Peach jam
Week 2
Jams with nuts and spices
Lesson 11
Lesson 14
Lesson 15
Lesson 18
Lesson 21
Lesson 11
- Apricot-pistachio jam
- Apple-cinnamon-caramel jam
- Christmas jam with dry fruits, nuts and spices
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
Lesson 15
- 4 Citrus jam
- Pear-yuzu jam
- Grapefruit and candied peels jam
- Texture review
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
- Kiwi jam
- Tropical jam
- Second way of jams sterilization
- Texture review
Lesson 21
- Cherry-raspberry & blackberry jam with natural pectin
- Vanilla jelly
- Exotic jam with coconut-mango & passion fruit
- Texture review
Week 3
Vegetable jams
Lesson 24
Lesson 27
Lesson 29
Lesson 24
- Vegetables preparation tomato, bell pepper, beet
- Tomato-strawberry & basil jam
- Carrot-passion fruit jam
- Texture review
Lesson 27
- Calculation for low sugar jam
- What pectin are we using for low sugar jam
- Shelf life and storage
- Pear-orange jam
- Cranberry-cherry jam
- Texture review
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
Lesson 35
Lesson 39
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
- Chocolate caramel spread
- Banana spread
- Home made condensed milk
- Home made Dulce de leche
- Coconut spread
- Texture review
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
- Coffee-macadamia spread
- Speculoos spread
- Coconut-raspberry spread
- Texture review
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
- Peanut butter spread
- Texture review
Cost of CONFIland
Fill out your contact information below to join the course
Spots left: 14
duration: 4 weeks
duration: 4 weeks
Starts on:
october 20th
22% off until
October 24th
One time payment
1230 € / 1575 €
Save: 345 €
Save: 345 €
Installments for 3 months
410 €
/ month
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.
FAQ
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.
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.
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.
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.
Yes, online course Confiland is totally in English. Including all materials.
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!
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.
You can send your questions to info@landbox.online or What's app and we'll get back to you as soon as possible.
Let’s discuss your questions by email info@landbox.online or WhatsApp
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We’ll send you course program via What’s app.
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Email
Landbox.online
LANDBOX.ONLINE — FZCO
P.O. Box 334 069,
Dubai Silicon Oasis, DDP, Building A1,
Dubai, United Arab Emirates
P.O. Box 334 069,
Dubai Silicon Oasis, DDP, Building A1,
Dubai, United Arab Emirates
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