Description
At the best strawberries, cultivated and harvested in orchards of Alba and the Langhe and Roero and processed a few hours later, we add only a small percentage of fructose to obtain this particular compost.
In this way we can satisfy the needs of people with diabetes and those who daily struggle to maintain its line without giving up the pleasures of the table.
The method used in the open “is the classic method used since ancient times for the preservation of fruit. In fact the fruit after being carefully washed and clean is simply cooked in a pot with the addition of sugar cane.
We get a product that enhances the flavor of the fruit and the artisan characteristics that only our mothers can match.
For the production of 100 grams of jam are used 265 grams of juicy fresh strawberries.
It ‘s great-tasting on freshly baked bread with mountain butter. We obtain a rich and healthy breakfast or snack fine!
Elementary information
Name of the product: Strawberry extra jam
Category: Extra jam
Net weight: 345 g.
Ingredients: Strawberries, fructose.
Row fresh fruits
Origin: Piemonte
Variety: Strawberries (Fragaria vesca)
Way of cultivation: organic certified
Contesto climatico della raccolta: asciutto
Period of harvest: may / june
Way of picking: by hand
Varietal characteristics
The strawberry (Fragaria vesca) is the fruit of a perennial plant of European origin (mountain areas), Asian and North and South, which belongs to the family Rosaceae, subfamily Rosoideae, genus Fragaria, is a fruit characterized by an excellent aroma and a sweet taste that grows wild in our woods.
The strawberry is considered as a false fruit because it is nothing but the enlarged receptacle of the inflorescence, usually placed on a special rod.
The plant, outside of the reproductive system, has non-sexual reproductive systems, such as the stolon, rooting the side branch by means of which can produce new heads which are in fact clones of the same individual plant.
The progenitor of the strawberry is the wild strawberry, the fruit is quite common in our woods, plant a small fruit with very small and very fragrant.
The strawberry that we used to eat today, has very ancient origins: the first cultivated varieties dates from the early eighteenth century in France.
A gardener of King Louis XIV, the wild strawberries that used for ornamental purposes, was t
he initiator of the selection of strawberry for food: the necessity to obtain larger fruit and less delicate then led to the selection of many varieties are now grown very often in greenhouses.
Strawberries are grown until the eighteenth century, then, came from European or North American species, but later he developed a hybrid species from South America, from which arise all the varieties currently grown.
Strawberries have a good calorie due to the high sugar content, and are an excellent source of vitamin C and flavonoids.
Flavonoids are part of the family of anthocyanins, which would seem to be responsible for potential anti-inflammatory characteristics of strawberries.
Way of production
All the production process is done manually according to the old country tradition of home production. The fruit in copious quantities in the summer was turned into a jam before being consumed in the winter.
The method used is the classic method used since ancient times for the preservation of fruit. The fruit after being thoroughly cleaned and washed are simply cooked in a pot with the addition of a little bit of fructose.
We get a product that enhances the flavor of the fruit and the artisan characteristics that only our mothers can match.