Hand-picked strawberries. The Extra Strawberry Jam Minnelea is made from selected strawberries, hand-picked from a small agricultural reality in Cilento. The time of harvesting is chosen to ensure full color, fruit integrity, and natural sweetness, without forcing. It is a jam simple in recipe and narrative: only strawberries, cane sugar, and careful processing. No decorations, no compromises. Recipe 50/50, concentration at 130%. For each jar, we use 130 g of strawberries to obtain 100 g of finished jam. The fruit loses water during cooking and what remains is the concentrated part: full aroma, soft structure, clean sweetness. The final recipe is 50% strawberries and 50% cane sugar. No pectins, no thickeners, no preservatives, no colorants. The consistency comes from the cooking time, not from additives. Low-temperature vacuum cooking. Like the other sweet jams by Minnelea, the strawberries are also processed under vacuum at low temperatures. It is a slow method chosen to maintain the vivid color, fresh aroma, and soft consistency. The result is an intense red jam, velvety, with balanced sweetness — designed for those looking for the taste of strawberry and not an industrial substitute. How to use it. It’s perfect on toasted bread for breakfast, on rusks, pancakes, or crêpes. In pastry, it is suitable for tarts, cheesecakes, and spoon desserts. In sweet pairings, it works best with white yogurt, cream ice cream, and panna cotta, where the sweetness of the strawberry meets a neutral base that enhances it. A jam to keep in the pantry for every day and for every table.
Price VAT included
Hand-picked strawberries. The Extra Strawberry Jam Minnelea is made from selected strawberries, hand-picked from a small agricultural reality in Cilento. The time of harvesting is chosen to ensure full color, fruit integrity, and natural sweetness, without forcing. It is a jam simple in recipe and narrative: only strawberries, cane sugar, and careful processing. No decorations, no compromises. Recipe 50/50, concentration at 130%. For each jar, we use 130 g of strawberries to obtain 100 g of finished jam. The fruit loses water during cooking and what remains is the concentrated part: full aroma, soft structure, clean sweetness. The final recipe is 50% strawberries and 50% cane sugar. No pectins, no thickeners, no preservatives, no colorants. The consistency comes from the cooking time, not from additives. Low-temperature vacuum cooking. Like the other sweet jams by Minnelea, the strawberries are also processed under vacuum at low temperatures. It is a slow method chosen to maintain the vivid color, fresh aroma, and soft consistency. The result is an intense red jam, velvety, with balanced sweetness — designed for those looking for the taste of strawberry and not an industrial substitute. How to use it. It’s perfect on toasted bread for breakfast, on rusks, pancakes, or crêpes. In pastry, it is suitable for tarts, cheesecakes, and spoon desserts. In sweet pairings, it works best with white yogurt, cream ice cream, and panna cotta, where the sweetness of the strawberry meets a neutral base that enhances it. A jam to keep in the pantry for every day and for every table.
| Energy (kcal) | 166 |
| Carbohydrates (g) | 39.4 |
| of which Sugars (g) | 39.4 |
| Fat (g) | 0.4 |
| Protein (g) | 1 |
| Fiber (g) | 1.2 |
