Wash the strawberries and place in a pot with preserving sugar, lemon zest, and orange juice.

Cover and let sit overnight in a cool place.

Bring to a boil, stirring constantly, and let boil for 5–7 minutes.

Remove from heat and pass through a fine sieve.

Fill hot rinsed canning jars with the hot marmalade, close tightly, and put in a cool place.

Ingredients

Wash the blackberries.

Place in a pot with preserving sugar, orange zest, and lemon juice.

Cover and let sit overnight in a cool place.

Then bring to a boil, stirring constantly, and let boil briskly for 5–7 minutes.

Remove from heat and pass through a fine sieve.

Fill hot rinsed canning jars with the hot marmalade, close tightly, and put in a cool place

Quickly blanch the kumquats (drop into boiling water) and then shock in ice water.

Remove, halve, and pit.

Boil the sugar and water for 5 minutes, pour in the orange juice, and boil for a few more minutes.

Add lemon juice, grenadine, star anise, and kumquats.

Mix the Grand Marnier and Jamaica rum with cornstarch, stir into the ragout, and let boil briefly one more time.

Boil the red wine with redcurrant juice, honey, granulated sugar, and vanilla sugar, and reduce to half.

Stir the vanilla pudding mix with 1tbsp water and thicken the mixture with it.

Remove from heat and stir in the berries, cardamom, and ginger.

Fill a hot rinsed canning jar, close tightly, and put in a cool place.

Mix together all the ingredients except the rum and let sit for 24 hours in the refrigerator.

Then bring to a boil once and fill hot rinsed canning jars.

Heat the rum, light it, and pour over the raisins.

Close the jars well.

Slowly bring the sugar, wine, water, cinnamon, and cloves to a boil.

Half and pit the peaches.

Blanch the peaches in the slowly boiling mixture and peel off the skin.

Let the liquid boil a bit longer, then pass through a sieve and add the sugar syrup and whisky.

Put the peaches in hot rinsed canning jars, pour the mixture over them, and place 1 clove and 1 cinnamon stick in each jar.

Close the jars tightly.

Cut the apricots in half, blanch in boiling water, shock in ice water, and peel off the skin.

Quarter and pit the apricots.

Boil the white wine with the sugar, vanilla sugar, vanilla bean, and lemon juice.

Add the apricots, remove from heat, and let set.

Flavor with apricot Eau de Vie.

Fill hot rinsed canning jars.

Heat the rum, light it, and cover the apricots.

Close the jars tightly.

Boil the red wine, water, cinnamon sticks, cloves, sugar, vanilla sugar, dried pears, and dried plums.

Remove from heat and flavor with ginger, lavender juice, and Poire Williams.

Fill hot rinsed canning jars and close tightly.

Peel the rhubarbs, cut off the ends, and slice into ½-1 in (1–2 cm) wide pieces.

Bring the white wine, water, vanilla sugar, granulated sugar, lemon juice, and vanilla bean to a boil.

Place the rhubarb pieces in the boiling liquid and then remove from heat.

Chop the lemon balm coarsely and place in a spice bag.

Add the spice bag to the rhubarbs, cover with foil, and let sit overnight in a cool place.

Remove the spice bag.

Fill hot rinsed canning jars, heat the rum, light it, pour over the rhubarbs, and close the jars tightly.

Briefly boil the lemon juice, orange juice, vanilla sugar, and granulated sugar.

Mix with half of the wild strawberries.

Pass through a fine sieve.

Mix in the rest of the strawberries and flavor with cognac.