Lemon marmelade femminello Siracusano
The sicilian lemon becomes sweet in our jam, bringing its fresh flavor and vitamin C to your table. Thanks to low temperature and vacuum cooking, the organoleptic and nutritive properties of the fruit remain unchanged. We measure the brix degree and add only the sugar needed to complete the cooking, never more than 40%.
During cooking, every part of the citrus fruit is precious, from the peel to the juice; we do not use pectin, but we use the substances of the skin as a natural densifier. On your table you will find the color and flavor of freshly made jam, with a marked citrus note and the bright yellow color of our island.
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