Our jams and 'extra jams' are all produced using artisanal methods, using the fruits of the
plants on our farm treated, only where necessary, with organic cultivation techniques.
Our farm can, in fact, be defined as an organic farm from time immemorial that has bees
as its tireless and hard-working controllers (we have over 150 beehives); as a testimony
to the quality of the environment, on summer nights the park is surrounded by fireflies.
Here are the main steps:
1.Hand-picking the fruit on the tree at the best ripening time
2. Washing the fruit and placing it in running water for the necessary time
3. ​Proper proportioning of the fruit, suitably sliced and stripped of seeds
(as well as the skin for jams), and water
4. Cooking at low temperature (which allows the fruit to preserve its organoleptic properties, such as aroma, colour and size) with the addition of orange blossom honey and/or cane sugar
5. At the end of preparation, potting of the product with the addition, depending
on the type, of a few drops of Grand Marnier, Cognac or other liqueur
More specifically, the fruit cut into pieces and including the peel (for jams) and the pulp of the peeled fruit (for 'extra jam') are cooked with the addition of cane sugar and/or orange blossom honey, without the addition of other ingredients, and brought to the required consistency;
the percentage of fruit is never less than 70% for jams and 60% for marmalades (hence the
name 'extra jam').
Use in the kitchen: for breakfast with toasted bread and rusks, with white yoghurt, to fill cakes, tarts and sweets in general.
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