First, prepare the puree. Add enough water to the berries to cover them and boil them until they turn white. Then pour them into a strainer, drain and rub them through a thick sieve. Grate the puree, add the grated honey to it and mix it to a smooth paste. Pour the mass in a 2 cm layer into boxes made of pine boards, 90 czn long and 7 cm wide, lined with paper.Dry the mass in the boxes for 24 hours at 40-50C, then pour the second layer of the same thickness and also dry for 24 hours.Pour the mass into the boxes until they are completely filled. Then cover the crates with paper, kill with boards and store in a dry place. The jelly has a very good taste; it can be stored for several years; some people even prefer older jelly.

COWBERRY JELLY

Ingredients: 

35 dag of honey,

2 cups of blueberry puree

Cream the apple puree until white, add honey and blend until the mixture becomes white and fluffy. Then pour it into paper molds 3 cm high, set on a baking sheet sprinkled with bran. Dry the jelly in a slightly warm oven, remove the paper and store the finished jelly in the tins. Alternatively, you can spread 2-3 pieces of jelly with honey, fold together, spread some more honey on top and dry in a warm oven.

APPLE JELLY

Ingredients: 

35 dag of honey,

2 cups of apple puree

Peel ripe gooseberries, pour them into a saucepan, pour a glass of water and cook over low heat, crushing the berries with a spoon. When the gooseberries are cooked, rub them through a thick sieve. Add honey to the puree and cook until the mixture thickens and begins to set. Transfer the marmalade to jars and store in a cool place.

GOOSEBERRY MARMALADE

Ingredients: 

40 dag of gooseberry puree,

20-10 dag of honey

Clean the currants from the twigs and flower stalks, pour cold water and, after removing the dry residue that floated to the top, drain. Add a glass of water to the honey and prepare a syrup. Pour currants into it, bring to a boil and then cook on low heat for 45 minutes. Put the cooled jams into jars, cover with parchment paper and tie.

BLACKCURRANT JAM

Ingredients: 

2 kg honey,

1 kg of black currants,

2 l of water

Pick the blueberries, pour boiling water over them, stir and drain. Then put them in a saucepan, add honey, cloves and cinnamon and cook until the jam is ready. Transfer the cooled jam to jars, cover with parchment or waxed paper and store in a dry, cool place.

COWBERRY JAM

Ingredients: 

1 kg honey,

1 kg of blueberries,

3 cloves,

piece of cinnamon

Peel the quinces from the skin, cut them into pieces and remove the seed nests. Put the quince in a saucepan, pour cold water so that it covers the fruit and cook until the quince particles are soft. Then remove the fruit, and strain the stock. Put honey in a saucepan, pour one and a half cups of the stock obtained from cooking quince and prepare syrup. Into the boiling syrup put the quince and cook over low heat until the quince particles turn transparent.

QUINCE JAM

Ingredients: 

2 kg of honey,

1 kg of quince

Veronica's grandmother's recipes

Address:

ul. Żołnierzy I Armii Wojska Polskiego 10 / B6,

81-383 Gdynia,

Honey Lab sp. z o.o.

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