Here you can buy delicious homemade fruit jellies from Inge's organic garden. Everything unsprayed and directly from the garden. By the way, you can stock up on beautiful self-made hats, gloves (with great Norwegian patterns) and wool socks. I chose crete and quince today. The small spherical, dark blue crete is counted among the plums, almost a small wild plum, although it has a cherry pear-like core. Maybe she is both in a fruit ?? In the past, cretan shrubs often grew on the Knicks in angling and were also found in almost every farm garden. Cretan bushes need about 10 years of growth until they bear fruit. Previously, the Knicks were set by hand on the stick, with the Cretensträucher always left out, because a pruning forgive these Sensibelchen not so fast and show this clearly, by next autumn they bear no fruit. The farmers of that time knew this and if the cut was done by hand, then they and their families had great tasty little fruits until the winter. The Cretan berries remain on the bush until January and are then small vitamin bombs in winter. Since the Knicks have been cut back by machine, the small crates have become rare. You can still find them today in old cottage gardens or sometimes isolated Knicks. In terms of taste, one can say to the Crete: cherry meets currant. So a fruit for all those who do not like it so sweet. The Pomarium Anglicum fruit museum also provides information on the (almost) forgotten crete. The quince is also one of the rather rare types of fruit in today's gardens. It is a firm, woody fruit and therefore difficult to process. It takes a while until you have enough juice to make jelly. For me, quince jelly is one of the "must have" jellies in autumn. And because I know how much work is in the homemade jams and jellies, I find Inge's prices totally "civil" and appropriate.