Black Currant Nectar

Freshly pressed blackcurrant juice with pulp (minim 25%), grape juice with pulp (minimum 20%) concentrated by gentle evaporation under vacuum at 60o C, water. (300 mL)

Raspberry Juice

Freshly pressed raspberry juice with pulp (minimum 25%), grape juice with pulp
(minimum 15%) concentrated by gentle evaporation under vacuum at 60o C, water. (300 mL)

Peach Nectar

Freshly pressed peaches juice (minimum 50%), grape juice with pulp (minimum 16%) concentrated by gentle evaporation under vacuum at 60o C, water. (300 mL)

Blueberry Juice

Freshly pressed blueberry juice with pulp (minim 20%), grape juice with pulp (minimum 20%) concentrated by gentle evaporation under vacuum at 60o C, water. (300 mL)

Apricot Nectar

Freshly pressed apricot juice with pulp (minimum 40%), grape juice with pulp (minimum 15%) concentrated by gentle evaporation under vacuum at 60o C, water. (300mL)

Aronia Juice

Freshly pressed aronia juice (minim 15%), freshly pressed lemon juice, grape juice with pulp (minimum 20%) concentrated by gentle evaporation under vacuum at 60o C, water. (300 mL)

Raspberry Jam

Raspberries - minimum 70%, grape juice with pulp 25% – concentrated by gentle
evaporation under vacuum at 60o C, water, citrus peel pectin. Prepared with 70 g fruit for 100 g of finished product. (360 g)

Blueberry Jam

Blueberries - minimum 70%, grape juice with pulp 25% – concentrated by gentle
evaporation under vacuum at 60o C, water, citrus peel pectin. Prepared with 70 g fruit for 100 g of finished product. (360 g)

Strawberry Jam

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Blackberries Jam

Blackberries - minimum 70%, grape juice with pulp 25% – concentrated by gentle
evaporation under vacuum at 60o C, water, citrus peel pectin. Prepared with 70 g fruit for 100 g of finished product. (360 g)

Black currant Jam

Blackcurrants – minimum 60%, grape juice with pulp 35% – concentrated by gentle evaporation under vacuum at 60o C, water, citrus peel pectin. Prepared with 60g fruit for 100 g of finished product. (360 g)

Wildberry Jam

Wild berries (raspberry, blueberry, blackberry) – minimum 50%; concentrated grape juice (obtained by gentle evaporation under vacuum at 60o C), apple pectin. Prepared with
70 g fruit for 100 g of finished product. (360 g)

Sour Cherry Jam

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Rosehip Marmalade

Rosehip – 70%, grape juice with pulp 25% – concentrated by gentle evaporation under vacuum at 60o C, water. Prepared with 70 g fruit for 100 g of finished product. (360 g)