Jam, from the choice to the right combinations with cheeses

Sweetened to the right amount, velvety and a bringer of joy: jam. From its ancient origins to the legends about its birth, discover how to recognize a good jam, distinguish it from jam and how to dare pairing it with cheeses.

Turn and turn to obtain the right thickening: this is the rule of a good jam which, together with the quality of the ingredients, manages to offer a sweet break. The undisputed protagonists of each jar at this time are citrus fruits which, combined with desserts or savored together with soft cheeses, are an excellent remedy for a moment of pleasure.

Origin of the name and legends about the jam

The hypotheses on the term "jam" are very varied: for some, its name derives from the Portuguese "marmelada", marmelo (quince) jam; for others it is due to Maria de Medici who, after her move to France, struck by a vitamin C deficiency, decided to send men to Italy to make a large supply of Sicilian citrus fruits preserved in containers with the writing: "For Maria sick” which some read “Por mariemalad”. As for the origins, they date back to the Greeks in the 4th-5th century AD who boiled quinces with honey to obtain a sweet preserve. Instead, according to legend, the birth of orange marmalade would be thanks to Queen Catherine of Aragon who, having just married the King of England Henry VIII, missing the fruits of her land, had the mixture created.

Jam and marmalade, the eternal doubt

The difference between jam and jam has always been a subject of confusion. By jam we mean a product based on citrus fruits such as: lemon; orange; mandarin and grapefruit, while the jam is based on other types of fruit: peaches; apricots; strawberries; berries etc...

Which jam to choose

Before purchasing a jar of jam, it is important to refer to a fundamental criterion for choosing quality jam, namely the quantity of the ingredients. The doses of sugar, fruit and preservatives are arranged in decreasing order (from the highest to the lowest quantities) on the label; it is up to us to verify that in the traditional jam there is at least 20% fruit and in the extra one 45%. The golden rule remains to always prefer a product with more fruit, less sugar and without colourants.

Not just sweets. Jam to pair with cheeses

Beyond the traditional snack of bread and jam or its use as a filling for tarts and brioches, it is not unusual to see how jams have managed to win a place in the hearts of cheese lovers. The secret of this combination lies in the balance of flavors, due to the lack of sugar in the cheeses. For soft and sweet ones, the winning combination is acidic jams, while for mature ones with a strong flavour, you can opt for jams. Whether it is an aperitif, a breakfast or a snack, jam is the perfect choice, thanks to its versatility, with which it will satisfy your needs.

For us, jams have always been a serious thing, from cultivation to the transformation of the raw material, because our mission is to whet your creativity and gluttony with their flavor and give you an extra emotion, that of the land of Sicily.

Thus, directly from Val di Noto, we produce with attention and love the jams containing no more than 40% of fruit and organic cane sugar in the right quantity, after measuring the brix degree (sugar level of the fruit) and finally the use of substances present in citrus peel as thickeners instead of pectin. The wide choice: from the late mandarins of Ciaculli, to the Femminello lemon from Siracusa, up to the star Ruby pink grapefruit and the Tarocco orange, will drag you directly to the island with a mix of aromas, colors and flavours. You can find them on our online shop:

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