Organic Orange Mousse 220g

JAMS

Once chosen and washed, the fruit undergoes a first rapid steam heating with which 30/40% of the water contained is extracted (this allows to reduce cooking to the maximum to obtain the right density, safeguarding the color, the flavor. and fruit substance).

It is poured whole or pureed into the cooking containers (in stainless steel). It is cooked, the time necessary for the sugar (added at the rate of 300 / 350g / kg of fruit) to melt.

It is then placed in hot pots in glass containers with twist-off closure and pasteurized.

No thickener or gelling agent is used in the packaging of jams, not even those permitted by reg. EEC 2092/91 as, in our opinion, their use flattens the flavor and texture of the fruit often making it difficult to recognize it.

We wanted our jams to taste like fruit, to remind us of those of our grandmothers, those flavors that are only alive in our memories.

The AIAB specification, which is one of the most stringent control bodies, found us perfectly in agreement with the rule that prohibits the use of pectins for jams and only allows them for fruit jellies.

Of course, this choice leads to a much lower production than what we could obtain using pectins, since the law allows the production of extra jams using only 45g of fruit per 100g of product; Az. Agricola RADICi uses from 100 to 160g with poor results from a quantitative point of view, but excellent in terms of quality.