In our orchards in Alba, the capital of the Langhe hill, equidistant from Barbaresco and Barolo, we collect at the right point of ripening the apricots which are processed within some hours, and cooked with the addition only 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 are 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.
All this is proved by the quantity of fruit used; for the production of 100 grams of jam are used 130 grams of juicy fresh apricots.
It is exceptional the pairing on freshly baked bread, with fresh butter.
It is also a rich and healthy breakfast or snack fine!
Name of product: Apricot extra jam
Category: Extra jam
Net weight: 345 g.
Ingredients: Apricots, cane sugar
Variety: Apricots (Prunus armeniaca L.)
Period of harvest: end June
Way of picking: by hand
The Apricots (Prunus armeniaca L.) are the fruits of a tree belonging to the family Rosaceae, subfamily Prunoideae, genus Prunus, has an uncertain origin. There is infact a triple area of origin where it is more widespread: Chinese, Central Asian, iranocaucasica.
The tree is widespread in China for over 4000 years and has had its spread in Europe by the Romans.
The plant can reach 10/11 meters but we are grown by the method called “little tree” reaching a maximum height of 2.5 / 3 meters.
The flowers, 5 petals, are white to pink colored. The leaves are elliptical, with sharp tips and serrated edges. The fruits are round in shape with yellow skin / glowing red.
The pulp is juicy and rich in vitamin A.
The fruits are great to taste freshly picked but are well suited to the preservation and processing in order to be deguistati season.
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.