Freshly squeezed juice (this is important) is brought to a boil, and then the fire is reduced and the mass is boiled until the liquid is less than exactly 2 times. In the procession of cooking, you should monitor the foam and from time to time remove it. If, after the volume was cut by half, the juice is not removed from the plate, and the volume of the product is reduced even more, then in the end you can get fruit honey. The finished bacamazi should be well cooled, and then it is poured into cans or bottles with a tight lid. This dessert is stored in a cool dark place. From syrup bucks can make various drinks all year round, it is enough just to dilute the concentrate with water to a certain consistency. The thicker the bamazi, the longer it takes to store it.
Servings: 10