The jams are handcrafted exclusively with fresh fruit mainly from the farm.
The fruit destined for processing is picked at the right degree of ripeness with a balanced ratio between the sugars naturally present and its acidity to obtain a final product of high organoleptic quality.
As sweeteners we use cane sugar and in the case of compotes, blue agave syrup: a natural sweetener with a very low glycemic index obtained from the sap of the Agave plant that grows in Mexican territory.
To ensure preservation, pure lemon juice produced by a Sicilian organic farming cooperative is added as a natural acidifier and antioxidant.
The cooking of the fruit is carried out at low temperatures in order to keep the organoleptic and nutritional characteristics of the product as unaltered as possible (“vacuum” cooking with boiling temperatures not exceeding 60°C). No colorants, preservatives, flavors are used.
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