Jelly lemon-honey

1 Art. l. lemon juice

1/2 glass honey

4 glass water

1 Art. l. fructose

1 Art. l. potato starch

Half the rate of honey pour hot water, add fructose and bring mixture to a boil. Starch dissolve a small amount of cold boiled water in a thin stream, stirring, pour in the syrup, bring it to a boil.

Remove the mixture from the heat and pour the remaining honey and lemon juice and stir.

When serving pour into jelly jars and refrigerate.