RED

Cherries, raspberries, red currants, strawberries - all red, and absolutely delicious!

Sour Cherry Cake (from our sour cherry tree - they were SO juicy, the cake took forever to bake)

Raspberry Pudding Tart (there are four different kinds of raspberries on there, all from our garden :) the super ripe looking ones are actually a dark variety we bought last year, delicious!)

 Japanische Weinbeere (no idea what those are called in English, a direct translation would be 'Japanese Wine Berry'. From our neighbour, look like raspberries, feel like the things they put on socks so you won't slip, taste a bit sour, but not bad!)

Woodland Strawberries are the BEST strawberries. Sometimes they're teeny tiny like this one, but still they have ten times the flavour of strawberries you can buy at a store.

My grandma sent quite a lot of these little guys over, together with the red currants. Isn't he adorable? (please ignore that my fingers look like I just murdered someone, I was making red currant jam...honest!)

 Another tiny fellow

 A bucket full of red currants going through my 'Flotte Lotte' (which was quite a workout) -

 - to make 1,8kg pure, sour, yummy sauce, to which I then added sugar and made delicious jam!

I dubbed these sandwiches 'blood puddle' :D (the picture doesn't do the red justice)

Oh Honey, Honey

Yes, honey is made by bees.
Only by bees.
But still, I'll call this recipe Dandelion Honey, because it just is more like honey than a jam or jelly.

Dandelion Honey

200 dandelion blossoms
1L (~4 cups) water
1 lemon
1kg (2.2 lbs) sugar

 First, thoroughly wash your dandelions. You'll probably have quite a few creepy crawlies on there (I sure did)

Cut your lemon into thin slices (remove the seeds), and throw it into a pot, together with the flowers. Add the water, and boil for 15 minutes.

Leave over night or better yet, for 24 hours.

Remove the dandelions and lemons, put them on a cheesecloth or whatever you have handy (I used an old, but washed(!), shirt), and squeeze out the juice.
It's the juice you want, throw out the rest.

 Add the sugar (and don't be stupid like me, take a big pot!), and let it simmer.

 (After I transferred the syrup to a bigger pot) After one hour

After two hours.

Let it simmer, until the desired consistency is reached.

You can test the consistency by letting a spoon full of the honey cool on a plate.

Fill into jars, while the honey is still hot, and voilà, you're ready!

The 'honey' actually tastes like (spicy) lemon and honey! Delicious, really.