Welcome to Confiland Free lesson. To download the "Vanilla Caramel" recipe click the button below. Good luck!
The class taught by Vladislav Panchenko

Program of the course

Week 1
Introduction
Equipment, fruits, jars
Jam recipe calculation
Red fruit jams
Garden fruit
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Week 2
Jams with nuts and spices
Candied fruit
Citrus fruit jams
Exotic fruit jams
Fruit puree based jams
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Week 3
Vegetable jams
Low sugar and sugar free jams
Fruit jellies
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Week 4
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
Week 4
Additional lessons

Lesson 24
  • Silvered dragee
  • Combined dragee with milk chocolate covered almonds and thin sugar crust
  • Silver layer and polishing

Lesson 25
  • Liquid center dragee
  • Liquid passion fruit filling
  • New type of marble finishing

Lesson 26
  • Gianduja stones dragee
  • 3 different gianduja: almond, pistachio & hazelnut
  • New type of sugar crust for sugar dragee

Lesson 27
  • Fresh cranberry dragee
  • Learning how to make dragee with sugar crust and real fresh cranberry inside

Lesson 28
  • Coconut dragee
  • Like chocolate bar, but in dragee shape
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