Red apples from Cilento, autumn harvest. The Extra Red Apple Jam Minnelea is made from selected red apples, hand-picked from a small agricultural reality in Cilento. The harvesting moment is when the fruit reaches its maximum ripeness: firm flesh, natural sweetness, aroma that tells the story of autumn. A simple jam, built on a single fruit and on a singular direction of taste: the real apple, with no substitutes. Essential recipe, concentration at 130%. For each jar, we use 130 g of red apples 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. Only red apples at 75% and cane sugar at 25%. No pectins, no thickeners, no preservatives, no colorants. The natural pectin of the apple does the holding work: the consistency comes from the fruit itself and the cooking time. Vacuum cooking at low temperature. Like the other sweet jams Minnelea, the red apples are also processed under vacuum at low temperature. It’s a slow method, chosen to maintain the color, the fresh aroma, and the soft consistency of the fruit, without forcing the processing. The result is an amber, velvety jam, sweet in a balanced way — designed for those seeking an authentic apple flavor. How to use it? It’s perfect on toasted bread for breakfast, on toasted slices or pancakes. In pastry-making, it is suitable for tarts, strudels, and autumn traditional desserts. In gourmet pairings, it shines with aged cheeses and roasts, where the sweetness of the apple balances the saltiness and the fatty part. A jam for those who seek the apple as it should be.
Price VAT included
Red apples from Cilento, autumn harvest. The Extra Red Apple Jam Minnelea is made from selected red apples, hand-picked from a small agricultural reality in Cilento. The harvesting moment is when the fruit reaches its maximum ripeness: firm flesh, natural sweetness, aroma that tells the story of autumn. A simple jam, built on a single fruit and on a singular direction of taste: the real apple, with no substitutes. Essential recipe, concentration at 130%. For each jar, we use 130 g of red apples 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. Only red apples at 75% and cane sugar at 25%. No pectins, no thickeners, no preservatives, no colorants. The natural pectin of the apple does the holding work: the consistency comes from the fruit itself and the cooking time. Vacuum cooking at low temperature. Like the other sweet jams Minnelea, the red apples are also processed under vacuum at low temperature. It’s a slow method, chosen to maintain the color, the fresh aroma, and the soft consistency of the fruit, without forcing the processing. The result is an amber, velvety jam, sweet in a balanced way — designed for those seeking an authentic apple flavor. How to use it? It’s perfect on toasted bread for breakfast, on toasted slices or pancakes. In pastry-making, it is suitable for tarts, strudels, and autumn traditional desserts. In gourmet pairings, it shines with aged cheeses and roasts, where the sweetness of the apple balances the saltiness and the fatty part. A jam for those who seek the apple as it should be.
| Energy (kcal) | 155 |
| Carbohydrates (g) | 37 |
| of which Sugars (g) | 37 |
| Fat (g) | 0.4 |
| Protein (g) | 0.2 |
| Fiber (g) | 1.5 |
