Cilento apricots, picked ripe. The Extra Apricot Jam Minnelea comes from apricots grown in the sunny lands of Cilento. The harvest takes place at full ripeness, when the fruit expresses its natural sweetness and unmistakable fragrance to the fullest. It is a jam simple in recipe and direct in taste: Mediterranean sun concentrated in a jar, without forced processes. Essential recipe, concentration at 130%. 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 texture, natural sweetness. Apricots at 70%, brown sugar at 29%, lemon juice at 1% to enhance the flavor and for natural preservation. No pectins, no thickeners, no preservatives, no colorings. Vacuum cooking at low temperature. Like the other sweet jams Minnelea, the apricots are also worked in vacuum at low temperature. It is a slow method chosen to maintain the vibrant color, fresh aroma, and soft texture of the fruit. The result is a golden orange jam, velvety, and balanced in sweetness. How to use it. It is perfect on whole grain bread for breakfast or in Greek yogurt. When paired with cheeses, it works best with fresh ricotta or soft cheeses. In pastry, it is suitable for tarts, filled cookies, and traditional desserts. A jam for those seeking the natural sweetness of ripe apricot.
Price VAT included
Cilento apricots, picked ripe. The Extra Apricot Jam Minnelea comes from apricots grown in the sunny lands of Cilento. The harvest takes place at full ripeness, when the fruit expresses its natural sweetness and unmistakable fragrance to the fullest. It is a jam simple in recipe and direct in taste: Mediterranean sun concentrated in a jar, without forced processes. Essential recipe, concentration at 130%. 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 texture, natural sweetness. Apricots at 70%, brown sugar at 29%, lemon juice at 1% to enhance the flavor and for natural preservation. No pectins, no thickeners, no preservatives, no colorings. Vacuum cooking at low temperature. Like the other sweet jams Minnelea, the apricots are also worked in vacuum at low temperature. It is a slow method chosen to maintain the vibrant color, fresh aroma, and soft texture of the fruit. The result is a golden orange jam, velvety, and balanced in sweetness. How to use it. It is perfect on whole grain bread for breakfast or in Greek yogurt. When paired with cheeses, it works best with fresh ricotta or soft cheeses. In pastry, it is suitable for tarts, filled cookies, and traditional desserts. A jam for those seeking the natural sweetness of ripe apricot.
| 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 |
