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Jams, jellies, preserves and marmalades are products prepared from fruit
juices or fruit with added sugar or both. After concentration by
evaporation to a point where microbial spoilage cannot occur, the
prepared products can be safely stored.
The Marmelade is a product based on citrus fruit and which contains at least 20% of fruit. It is, therefore, a product made with oranges, tangerines, lemons, grapefruits, limes and bergamot.
The Jam, however, is a compound made with any other type of fruit that is present in a percentage of 35% in the normal mixture and 45% in extra jam.
Jellies are prepared by boiling the fruit, extract¬ing the juice, filtering the juice, adding sugar, con¬centrating, packaging, and sterilizing.
A jelly is a semisolid food made from not less than 45 parts of fruit juice by weight to each 55 parts by weight of sugar. This substrate is concen¬trated to not less than 65% soluble solids.