Fruit Preserves

Fruit Preserves

 

Fruit is one of the treasures of the Italian peninsula. The Mediterranean climate is ideal not only for the fruit in general but also for citrus fruits - oranges, tangerines, lemons - There are also many varieties of specific fruits that grow only in Italy and those are completely unknown abroad such as early figs, called 'fioroni' by locals.

The period of production and harvesting of fruit is summer. In the past when the amount produced exceeded the family’s needs, housewives were used to prepare preserves and jams in order to enjoy the taste of the fruit out of season.

Fruit preserves are preparations of fruits and sugar, in sealed jar for long-term storage. The type of preserves is related to ingredients and preparation procedure; jams, jellies, and marmalades are all examples of different styles of fruit preserves that vary based upon the fruit content.

In the Europe, there is the jam directive (Council Directive 79/693/EEC,  24 July 1979) and it sets minimum standards for fruit preserves. Marmalade (Marmellata) is jam made from citrus fruit only and it can be in pulp, peels, juice but not less than 20%. Fruit Jam (Confettura) should contains fruits at a minimum rate of 35% and it is called extra fruit jam (confettura extra) when it takes at least 45%. In whole fruit jam or compote (composta), fruits content must be in the minimum percentage of 65% and/or the sugar must not exceed 20%.

Our selection of fruit preserves will win you over sweetness and taste.

Try and believe.
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