Introduction
If you want to buy my products - all are self-made - it is absolutely necessary to read and to understand this introduction. This introduction is supposed to make it easier to understand the differences between goods produced according to custom and tradition and our products. Only if we keep the conditions - which are explained in the following text - required by law you are allowed to buy our products. Please read our explanations sequentially as one paragraph is based on the previous one.
Juice
Of course, you can eat fruit and vegetables as a whole or cook them, but apart from that it is also a good idea to get juice out of it. If you heat this juice it will even keep longer. Generally, you don't need any additives for this procedure, but sometimes you need enzymes, which reduce the pectin content so that your final product is juice and not jelly.
Syrup
Many fruits have a very strong taste so that it is not advisable to drink the juice undiluted, e.g. black and red currant. But you can water down the juice and add sugar in order to make it drinkable. If I add a lot of sugar to the juice and heat it then the result will be syrup which I can mix e.g. with water from the soda machine.
I can also use herbs to produce syrup by bottling them with sugar without heating them. The juice resulting from this method is also syrup. Because of the "cold" processing method the syrup still contains all essential oils so that the taste is more refined and more natural. Unfortunately, this product does nothave a long shelf life and often starts to ferment. If this doesn't bother you, you have a very precious product.
Jam
One possibility to guarantee a longer shelf life of fruits and/or vegetables is to cook them with sugar and pectin. This is called jam. You'll bring the fruits and I tell you the details.
"Mus"
If you cook fruits and strain them it's called "Mus".
Jelly
If you cook fruit juice with sugar and pectin it's called jelly.
"Fruchtspeck" etc.
You can cook Fruit "Mus" or fruit juice with sugar a very long time so that it becomes really thick. Depending on the kind of fruit this is called: Fruchtspeck, Quittenbrot, Pflaumenršster, Apfelkraut, etc.
Concerning all kinds of production I mentioned above the law allows the application of additives such as antioxidants, antifoaming agents,