Agrisicilia Organic Fruit Spreads
Do you rather prefer sweet or savory breakfast? And if you prefer sweet spreads, do you divide those in classes? Because legislature distinguishes these spreads very clearly. At grandma's days that was quite simple: jam was a spread made of cooked fruit and jam also contained many pieces of fruit. In 2003 the Jam Directive became applicable and put an end to this in Germany. It distinguishes seven different types of fruit spreads: jam, extra jam, jelly, extra jelly, marmalade, jelly marmalade and sweetened chestnut purée.
According to the directive jams are made from fruit, sugar and water. They are based on fruit pulp. By this the edible part of whole, fragmented or crushed fruit is meant. Of 1,000 g extra jam at least 450 gram must consist of pulp or purée. By the way apples, pears or melons must not be processed. In contrast to the extra variation the regular jam only needs to contain 350 g pulp. For some types of fruit such as currants, sea buckthorn or rosehip even lower values apply. According to the Jam Directive jelly is a spreadable preparation of sugars and juice or aqueous extracts of one or more kinds of fruits. The difference between jelly and extra jelly comprises only the amount of juice or aqueous fruit extracts used. Their share corresponds to the one of pulp in the jams. A class of its own is the chestnut purée. It derives from the French specialty ”crème de marrons“. It consists of sugar, water and at least 380 g of chestnut purée per kilo.
But what about the marmalade? According to the Jam Directive a fruit spread can only be called marmalade, if only citrus fruits are used. By definition, there is no strawberry marmalade! For marmalade pulp, fruit purée, juice, aqueous extracts from the zest or a combination of those can be used. The only important thing is that for one kilo marmalade at least 200 g fruit is used. Of these, at least 75 g must originate from the inner layer of the pericarp. The classic among the marmalades is the orange marmalade. In Great Britain, it sweetens the toast since the late 17th century. In contrast to many other typical British dishes the marmalade has fans around the whole world today. The jelly marmalade only differs with the classical variant in one point. The insolubles were removed completely as far as possible. Those who make their own fruit spreads at home, may of course still call their own creations as they like. Thus the strawberry marmalade still exists – at least as long as it is not sold in a shop.
At Agrisicilia one does not only know the difference between marmalade and jam but there are also particularly delicious preparations for it. The fresh fruity spreads of the Sicilian manufacturer bring the Italian way of life on the breakfast table. Six organic marmalades and two organic jams turn crispy croissants and fresh bread rolls into pure culinary highlights. Fans of citrus fruits will especially appreciate the marmalades in the flavors Orange, Blood Orange, Bitter Orange and 3 Fruit. The fresh, aromatic fruits from organic farming are first handpicked in sun-drenched Sicily and are then prepared in the Agrisicilia family business according to traditional recipes. Something very special are also the jams in the varieties Fig as well as Orange Strawberry. Discover the genuine Sicilian joy of life with the Agrisicilia Organic Fruit Spreads and enjoy premium fruity delights.
