Amalfi lemon marmalade

Amalfi lemon pulp and peel with sugar — fruit used: 59g per 100g of product

The Amalfi Coast sun in a jar: sweet, bitter and fragrant as only the most famous lemon in the world can be.

Amalfi Lemon Jam from La Valle dei Mulini

Two ingredients, one protagonist: this marmalade is made from the pulp and zest of Amalfi lemons—the famous thick-skinned, fragrant Sfusato, grown on the terraces overlooking the sea along the Amalfi Coast—completed only with sugar, for 59 grams of fruit per 100 grams of product. The generous presence of zest is its signature: it provides that elegant bitter note and intense aromatic profile of essential oils that distinguish a true lemon marmalade from sweet lemon creams. On the palate, it strikes a tightrope walker's balance of sweet, acidic, and bitter, with the unmistakable aroma that has made this citrus fruit a gastronomic treasure of Italy. Produced in Amalfi by La Valle dei Mulini, in the very heart of lemon country.
 
 
 

The roots of this jam are deep in tradition

The name of the producer is already a page of history: the Valley of the Mills is the steep, green gorge that rises behind Amalfi, where for centuries the watermills, powered by the Canneto stream, produced the legendary cotton paper—the Amalfi paper on which the Maritime Republic recorded its trade and the popes their papal edicts. Half of Mediterranean history has passed between those mills and the surrounding lemon terraces. And there's a precise detail that this jam carries in its name: by European law, only citrus fruits are entitled to the word "marmalade"—all other fruits are called "jam." A linguistic privilege that descends from the ancient glories of candied and preserved citrus fruits: in Amalfi, the lemon is also a noble word in the vocabulary.
 
 
 

Choosing Amalfi Lemon Marmalade means taking care of yourself.

The nutritional secret of this jam lies in the peel: it's there that the lemon concentrates its essential oils—primarily limonene—and flavonoids like hesperidin, compounds that Mediterranean tradition has always associated with the citrus's digestive and balsamic properties, along with the precious fiber of the pith (1,7 g per 100 grams). The two-ingredient recipe, with no declared pectins, preservatives, colorings, or added flavorings, lets only the fruit do the talking: the fragrance is the actual peel of the Sfusato, not an essence. A transparent, Mediterranean sweetness, to be dosed by the teaspoon and enjoyed with your eyes closed—preferably with the Amalfi Coast in mind.
 
 
 

How to Best Use: Amalfi Lemon Marmalade

• AMALFI LEMON TART: roll out a shortcrust pastry with Organic Type 00 Soft Wheat Flour e Milly Organic Fresh White Eggs, fill it with a generous layer and bake: the bitter note of the peels keeps the tart from being cloying — the secret of the pastry shops of the Amalfi Coast.
• THE MEDITERRANEAN BREAKFAST: spread on Seed Bread in a Box toasted buttered, next to a cup of Organic Jasmine Green Tea: the combination that smells of the South of the world.
• ON LARGE LEAVENED DOUGH: coat the surface with a Panettone with Organic Extra Virgin Olive Oil Lightly warmed, or use it as a filling for homemade croissants: Amalfi lemon and olive oil are the quintessential Campanian duo, even in pastry making.

The Producer: The Valley of the Mills

The Valley of the Mills, named after Amalfi's historic watermill gorge, transforms the Coast's iconic fruit—the Amalfi lemon from the terraces overlooking the sea—into artisanal preserves based on a simple recipe, where the scent of the sfusato remains the sole, absolute protagonist.
 
 
 

Ingredients

Lemon pulp and zest, sugar. Fruit content: 59 g per 100 g of product.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy value: 229 kcal (957 kJ)
• Fat: 0 g, of which saturated fatty acids 0 g
• Carbohydrates: 60 g, of which sugars 58 g
• Fiber: 1,7 g
• Protein: 0,5 g
• Salt: 0,01 g

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