Extra Jams

More fruit, less sugar

Blanch Fruit preserves are made with a fruit content that varies between 60% and 70%, a higher amount than mainstream jams.

In contrast, the sugar content is lower and never exceeds 30% or 40%. Furthermore, this is the only added ingredient. Nothing more.

The process for making our country’s preserves is the same as our grandparents used. We haven’t changed a thing.

First of all, we select the fruit at the right point of ripeness, clean it, and peel it by hand. Next, we bring it to a boil, adding the appropriate sugar, and let it simmer until the desired consistency is reached. We then remove it from the heat and finish blending the pulp to obtain a uniform texture.

The final step is to fill the previously sterilized jars, seal them tightly, and boil them in a bain-marie to create a vacuum and ensure perfect sterilization.