Cilento apricots, harvested ripe The Artisanal Extra Apricot Jam Minnelea is made from apricots cultivated in the sunny lands of Cilento. The harvest takes place at the peak of ripeness, when the fruit expresses its natural sweetness and unmistakable aroma at its maximum. It is a jam that is simple in recipe and direct in flavor: Mediterranean sun concentrated in a jar, without forcing. Essential recipe, 130% concentration. For each jar, we use 130 g of apricots to obtain 100 g of finished jam. The fruit loses water during cooking and what remains in the jar is the concentrated part: full aroma, soft structure, natural sweetness. Apricots at 70%, cane sugar at 29%, lemon juice at 1% to enhance the flavor and for natural preservation. No pectin, no thickening agents, no preservatives, no coloring agents. Low-temperature vacuum cooking. Like the other sweet jams Minnelea, the apricots are also processed under vacuum at low temperature. It is a slow method, chosen to maintain the bright color, fresh aroma, and soft consistency of the fruit. The result is a golden orange jam, velvety, with a balanced sweetness. It is perfect on whole grain bread at breakfast or in Greek yogurt. In pairings with cheeses, it pairs best with fresh ricotta or soft cheeses. In pastry, it is suitable for tarts, stuffed cookies, and traditional sweets. A jam for those seeking the natural sweetness of ripe apricots. Produced in Italy, in Cilento (Campania), by Azienda Agricola Minnelea. Store in a cool, dry place. Once opened, keep in the refrigerator and consume preferably within 20 days. Retail glass jar with twist-off lid, net weight 212 g.
Price VAT included
Cilento apricots, harvested ripe The Artisanal Extra Apricot Jam Minnelea is made from apricots cultivated in the sunny lands of Cilento. The harvest takes place at the peak of ripeness, when the fruit expresses its natural sweetness and unmistakable aroma at its maximum. It is a jam that is simple in recipe and direct in flavor: Mediterranean sun concentrated in a jar, without forcing. Essential recipe, 130% concentration. For each jar, we use 130 g of apricots to obtain 100 g of finished jam. The fruit loses water during cooking and what remains in the jar is the concentrated part: full aroma, soft structure, natural sweetness. Apricots at 70%, cane sugar at 29%, lemon juice at 1% to enhance the flavor and for natural preservation. No pectin, no thickening agents, no preservatives, no coloring agents. Low-temperature vacuum cooking. Like the other sweet jams Minnelea, the apricots are also processed under vacuum at low temperature. It is a slow method, chosen to maintain the bright color, fresh aroma, and soft consistency of the fruit. The result is a golden orange jam, velvety, with a balanced sweetness. It is perfect on whole grain bread at breakfast or in Greek yogurt. In pairings with cheeses, it pairs best with fresh ricotta or soft cheeses. In pastry, it is suitable for tarts, stuffed cookies, and traditional sweets. A jam for those seeking the natural sweetness of ripe apricots. Produced in Italy, in Cilento (Campania), by Azienda Agricola Minnelea. Store in a cool, dry place. Once opened, keep in the refrigerator and consume preferably within 20 days. Retail glass jar with twist-off lid, net weight 212 g.
| Energy (kcal) | 160 |
| Carbohydrates (g) | 39 |
| of which Sugars (g) | 39 |
| Fat (g) | 0.1 |
| Protein (g) | 0.7 |
| Fiber (g) | 1.8 |
| Sale (g) | 0.01 |
