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 anytime
unlimited
unlimited
Length
4 weeks of study
40 lessons
Receive 10 new lessons weekly
Recipe book
60+ recipes
(4-6 hours per week)
October 20th
BLACK FRIDAY DISCOUNT
Enter your details to book your spot. Our manager will contact you to answer all questions. The offer is available until December 9th
We'll contact you via WhatsApp.
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We'll contact you via WhatsApp.
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By clicking the "Get full program" 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 the course 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 adaptable to various kitchen settings, provided you have all necessary tools readily available. While you might be able to fit everything on a single table, it doesn't imply that a basic kettle and microwave are sufficient.
Save your time and money
Each step has been meticulously tested, errors corrected, and ingredients verified. Vlad invested €10,000 and two years to develop the course's program. Would you want to follow that same path? Perhaps not. Two months seems more appealing!
Step by step
Vlad's years of experience in pastry have allowed him to apply the principle of progressing from the simple to the complex. Each step is meticulously detailed. You'll even learn how to dice fruits! Still unsure if everything is explained step-by-step? Give it a try!
The only one online course in the world
Sounds astonishing, doesn't it? You might try to search elsewhere, but what we've included in LANDBOX can't be found anywhere else.
Use or create
First things first, you will learn how to create your own recipes, allowing for unlimited creations. However, if you're pressed for time and can't create your own, no problem! Feel free to use the recipes we provide in the course as ready-made solutions.
Great Shelf Life
Each recipe has a minimum shelf life of 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 an additional profit.
Stress Free Set Up
The course comes with ingredient and equipment recommendations for an easy work. Don’t have something on the list? We’ll show you substitutes.
Faster than others
Don’t waste your time on searching for any information, equipment or ingredients. Everything has already been found. Just watch the course 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 adaptable to various kitchen settings, provided you have all necessary tools readily available. While you might be able to fit everything on a single table, it doesn't imply that a basic kettle and microwave are sufficient.
Save your time and money
Each step has been meticulously tested, errors corrected, and ingredients verified. Vlad invested €10,000 and two years to develop the course's program. Would you want to follow that same path? Perhaps not. Two months seems more appealing!
Step by step
Vlad's years of experience in pastry have allowed him to apply the principle of progressing from the simple to the complex. Each step is meticulously detailed. You'll even learn how to dice fruits! Still unsure if everything is explained step-by-step? Give it a try!
The only one online course in the world
Sounds astonishing, doesn't it? You might try to search elsewhere, but what we've included in LANDBOX can't be found anywhere else.
Use or create
First things first, you will learn how to create your own recipes, allowing for unlimited creations. However, if you're pressed for time and can't create your own, no problem! Feel free to use the recipes we provide in the course as ready-made solutions.
Great Shelf Life
Each recipe has a minimum shelf life of 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 an additional profit.
Stress Free Set Up
The course comes with ingredient and equipment recommendations for an easy work. Don’t have something on the list? We’ll show you substitutes.
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 jams
-Citrus fruit jams
-Exotic fruit jams
-Fruit puree based jams
-Candied fruit jams
-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
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 you can earn with one jar of JAM
THEREFORE, 100% OF THE FINAL PRODUCT’S PRICE OF 10€ INCLUDES 7,9€ OF EXPENSES. 2,1€ IS YOUR NET PROFIT.
By selling only 19 jars of jam per day, you’ll cover the course price just in 30 days!
Course author
Hello, I'm Vladislav Panchenko, a chocolatier and the creator of the new Dragéeland course. With over 9 years in the pastry industry, my last 5 have been dedicated exclusively to chocolate. After graduating from pastry school in France, I relocated to Moscow to join the Chocolate Academy at the Barry Callebaut Company. In 2018, I left the Academy to pursue a career as an international consultant and pastry instructor. Since then, I've had the honor of leading masterclasses in over 15 countries, including the United Arab Emirates, Spain, Thailand, Kuwait, among others. 2020 brought profound changes for everyone. Motivated by these changes, I developed a unique online course centered around the art of jams and spreads. Having connected with many through live classes, I'm excited to reach even more with this comprehensive online offering. Best of luck, and welcome to Confiland!
Vladislav Panchenko
Pastry chef
Owner of LANDBOX
Pastry chef
Owner of LANDBOX
CoNFILAND explained in 100 seconds
WE KNOW YOU WANT MORE.
GET A FULL-LENGTH LESSON FOR FREE
GET A FULL-LENGTH LESSON FOR FREE
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All our courses include
Unlimited Chef
Support & FAQs
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 with recipes for every lesson
All of them are easy to download. We’ve done our best to make them as informative as possible.
Optional Certificate
of Completion
of Completion
Are you dreaming of getting a certificate of completion? No problem! Simply finish the homework tasks, and voila, you're all set! Keep in mind, we aren’t pushing you to do that — it is 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
Every year, we enhance our courses with fresh updates and resources, influenced by both student feedback and advancements in the industry. Naturally, all participants, whether new or returning, will be granted access to any updates and PDF files!
Individual Account Access
It's yours alone and nobody else's. Keep your courses organized in your personal BOX.
Who is this for & where to use
SHOP OWNERS
& ENTREPRENEURS
& 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 sought-after skills. No matter where you are working – be it in pastry or chocolate production, a bakery, or a restaurant.
Home production & Startups
Supercharge your growth with innovative new products you can make at home or in a small production environment.
What results you can expect
Organize your own jam production
Increase sales in your shop
Know how to fix any mistake during and after the 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 etc.
Sell products with 3-6-9-12 months of shelf life for Horeca or Industrial markets
JOIN THE COURSE OR GET FREE CONSULTATION
Enter your details and our manager will contact you to answer all questions.
We’ll contact you via What’s app. Make sure that phone number is correct.
We’ll contact you via What’s app. Make sure that phone number is correct.
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.
LANDBOX certificate
This will serve as verification that you have completed the course and provide an additional advantage when applying for a job.
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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
24% off until
October 24th
One time payment
€ 1230 / € 1620
Save: 345 €
Save: € 390
Installments for 3 months
€ 410
/ month
Please note!
Before registering, understand how the monthly payment plan works:
The total cost is divided into 3 equal installments over 3 months. Once the first payment is made, you'll receive an e-mail with course access. Subsequent payments are auto-charged to your card every 30 calendar days from the last transaction. The payment plan comprises 3 installments of 400 € each month. An e-mail notification with instructions will be sent a day before each transaction.
Before registering, understand how the monthly payment plan works:
The total cost is divided into 3 equal installments over 3 months. Once the first payment is made, you'll receive an e-mail with course access. Subsequent payments are auto-charged to your card every 30 calendar days from the last transaction. The payment plan comprises 3 installments of 400 € each month. An e-mail notification with instructions will be sent a day before each transaction.
FAQ
Absolutely! The course covers every step of the process, from the absolute basics to complex techniques. Additionally, you have access to online support during the program, ensuring assistance with any questions you may have.
The price of the course is €1230, which includes access to your personal account, 40 comprehensive lessons, and complete support throughout the course. We accept both card and PayPal payments, and offer the option of paying in installments.
You will receive this list in our Confiland recipe book, which will be provided in the first course lesson. This gives you ample time to prepare and set everything up.
You'll certainly need a refractometer. As for other equipment, we have a comprehensive lesson dedicated solely to this topic. We recommend watching this lesson first and then selecting the appropriate equipment to suit your needs and conditions.
Indeed, the online course Dragéeland is conducted entirely in English, and this includes all related materials.
Online support is provided throughout the course, and you can reach out to us even after the course has concluded. Additionally, each lesson includes a FAQ section with questions and answers from other students.
It's both yes and no! We trust you to determine what suits you best according to your experience and aspirations. You have the option to send us your homework for review and feedback, or you can manage everything independently. Nonetheless, our expectation is that you'll apply the knowledge gained in your everyday life, production, pastry shop, etc.
If you have any questions, feel free to reach out to us at info@landbox.online or through WhatsApp. We will strive to respond as promptly as possible.
Let’s discuss your questions via e-mail info@landbox.online or WhatsApp
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We’ll send you course program via What’s app.
Make sure that phone number is correct.
We’ll send you course program via What’s app.
Make sure that phone number is correct.
By clicking the "Get full program" 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.