Products tagged with 'darbo'

Darbo’s Wild Lingonberry Sauce is a true treat for the tastebuds, which is not surprising considering its fruit content of 60%. The world’s best lingonberries grow in the wild in Scandinavia and we only take the very best from this region. The lingonberry’s delicate yet sharp tasate adds a special touch to exquisite game and fish dishes as well as all manner of Desserts.

The secret to a good jam is actually not a secret at all – naturally. Darbo All Natural jams are based on an old family recipe. Just like back then, we only use high-quality fruit that is gently heated and stirred, thus preserving its natural flavour. The high fruit content also ensures that our jams provide an unforgettable taste experience. To make our All Natural jams, we use fruit, sugar, lemon juice concentrate and the gelling agent pectin.

Acacia honey, also known as locust honey, is derived from the nectar of the Robinia pseudoacacia flower. It has a light, almost transparent color and stays liquid for longer, prolonging its shelf life. Acacia honey may aid wound healing, improve acne, and offer additional benefits due to its powerful antioxidants.

The secret to a good jam is actually not a secret at all – naturally. Darbo All Natural jams are based on an old family recipe. Just like back then, we only use high-quality fruit that is gently heated and stirred, thus preserving its natural flavour. The high fruit content also ensures that our jams provide an unforgettable taste experience. To make our All Natural jams, we use fruit, sugar, lemon juice concentrate and the gelling agent pectin.

The secret to a good jam is actually not a secret at all – naturally. Darbo All Natural jams are based on an old family recipe. Just like back then, we only use high-quality fruit that is gently heated and stirred, thus preserving its natural flavour. The high fruit content also ensures that our jams provide an unforgettable taste experience. To make our All Natural jams, we use fruit, sugar, lemon juice concentrate and the gelling agent pectin.