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Patisson jam
1 serving
Cut the scallops, remove the seeds, peel, cut into large pieces and stand in cold water for 5 hours. Then recline in a colander. When the water is drained, pass the scallops through the meat grinder. Cook the syrup (for 1 kg of sugar 1/2 l of water), put scallops in it, mix and cook until tender.
Cut the scallops, remove the seeds, peel, cut into large pieces and stand in cold water for 5 hours. Then recline in a colander. When the water is drained, pass the scallops through the meat grinder. Cook the syrup (for 1 kg of sugar 1/2 l of water), put scallops in it, mix and cook until tender.
patisson - 1 kg, sugar - 1 kg
