Description
The apples grown and harvested on our Organic farm in Alba at the right time, are processed within hours of harvesting, and cooked with the addition of sugar cane to get an all-natural jam in the tradition of Piedmont.
The method used is the classic method used since ancient times for the preservation of fruit. 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 125 grams of juicy fresh apples.
It is exceptionnal pairing on freshly baked bread or accompanied with a cheese. We obtain a rich and healthy breakfast or snack fine!
Elementary information
Name of the product: Apple and caramel purée
Category: Extra jam
Net weight: 345 g.
Ingredients: Apple, cane sugar.
Raw material
Origin: Piemonte
Variety: Apple
Way of cultivation: Organic certified
Temperature at the harvest: dry
Date of harvest: september
Varietal characteristics
Apples are the fruit of a tree belonging to the family Rosaceae, originated in Central Asia, the evolution of botanical apple dates back to Neolithic times. The species is present in Italy with nominally about 2000 varieties.
The apple tree is a deciduous tree of 5-12 meters in height, with a dense canopy and shallow root system and expanded.
The leaves are alternate, simple oval leaf with acute apex and rounded base of 5-12 inches long and 3-6 cm wide, glabrous above and with a certain tomentosità beneath. The petiole is 2-5 cm long.
The flowers are hermaphrodite white-pink outside and white inside, pentamera symmetry. They corolla composed of 5 petals and are 2.5-3.5 cm wide, and inferior ovary. They are combined inflorescence corymb, 3-7 in number. Flowering takes place in spring, simultaneously with the budding. Pollination is entomophilous.
The result, said bone is formed by growth of the flower receptacle with the ovary and is therefore a false fruit, globular in shape, usually 5-9 cm in diameter, the first green and ripe, summer-autumn, with color varying from yellow-green to red. The real fruit, derived from much of the ovary is actually made up of the core, consistency more leathery than the pulp.
The pericarp contains five carpels arranged as a five-pointed star, each carpel contains from one to three seeds.
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 sugar cane.