Prickly pear jam is produced with 140% fruit per 100 g of finished product; it does not contain pectin.
The variety used is the first harvest as it is more pulpy and less rich in seeds than the "bastardona". The ripening period goes from August to October. The vacuum production method requires low temperatures and short cooking times leaving the aroma and flavor unchanged.
In production we use all three color variants: red; white; yellow in different proportions.
It is used for breakfast both to fill tarts and croissants but can also be used to fill panettone and colomba cakes.
INGREDIENTS:
prickly pears (pulp and juice 140%), sucrose, lemon juice.