Cilento apricots, harvested ripe. The Extra Apricot Jam Minnelea is made from apricots grown in the sunny lands of Cilento. The harvest takes place at the peak ripeness, when the fruit expresses its natural sweetness and unmistakable aroma to the fullest. It is a jam that is simple in recipe and direct in taste: concentrated Mediterranean sun in a jar, without forced methods. Essential recipe, 130% concentration. For every jar, we use 130 g of apricots 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. Apricots at 70%, cane sugar at 29%, lemon juice at 1% to enhance flavor and for natural preservation. No pectins, no thickeners, no preservatives, no colorants. Vacuum cooking at low temperature. Like the other sweet jams Minnelea, the apricots are also processed under vacuum at low temperature. It is a slow method, chosen to maintain the bright color, fresh aroma, and soft consistency of the fruit. The result is a golden-orange jam, velvety, with balanced sweetness. How to use it. It is perfect on whole grain bread for breakfast or in Greek yogurt. In pairings with cheeses, it goes best with fresh ricotta or soft cheeses. In pastry, it is suitable for tarts, filled cookies, and traditional sweets. A jam for those who seek the natural sweetness of ripe apricots. Ingredients: Italian apricots, cane sugar, lemon juice. Origin: produced in Italy, in Cilento (Campania), by Azienda Agricola Minnelea. Storage: store in a cool, dry place. Once opened, keep in the refrigerator and consume preferably within 20 days. Format: retail glass jar with a twist-off lid, net weight 212 g.
Price VAT included
Cilento apricots, harvested ripe. The Extra Apricot Jam Minnelea is made from apricots grown in the sunny lands of Cilento. The harvest takes place at the peak ripeness, when the fruit expresses its natural sweetness and unmistakable aroma to the fullest. It is a jam that is simple in recipe and direct in taste: concentrated Mediterranean sun in a jar, without forced methods. Essential recipe, 130% concentration. For every jar, we use 130 g of apricots 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. Apricots at 70%, cane sugar at 29%, lemon juice at 1% to enhance flavor and for natural preservation. No pectins, no thickeners, no preservatives, no colorants. Vacuum cooking at low temperature. Like the other sweet jams Minnelea, the apricots are also processed under vacuum at low temperature. It is a slow method, chosen to maintain the bright color, fresh aroma, and soft consistency of the fruit. The result is a golden-orange jam, velvety, with balanced sweetness. How to use it. It is perfect on whole grain bread for breakfast or in Greek yogurt. In pairings with cheeses, it goes best with fresh ricotta or soft cheeses. In pastry, it is suitable for tarts, filled cookies, and traditional sweets. A jam for those who seek the natural sweetness of ripe apricots. Ingredients: Italian apricots, cane sugar, lemon juice. Origin: produced in Italy, in Cilento (Campania), by Azienda Agricola Minnelea. Storage: store in a cool, dry place. Once opened, keep in the refrigerator and consume preferably within 20 days. Format: retail glass jar with a twist-off lid, net weight 212 g.
| Energy (kcal) | 160 |
| Carbohydrates (g) | 39 |
| of which Sugars (g) | 39 |
| Fat (g) | 0.1 |
| Protein (g) | 0.7 |
| Fiber (g) | 1.8 |
| Sale (g) | 0.01 |
