Lemon jam is produced with 110% fruit per 100 g of finished product, it does not contain pectin.
The variety used is the “femminello siracusano”, a characteristic of this fruit is to present a high juiciness, a ripening period that goes from October to the end of November for the primofiore; typical of the Syracuse area where the European PROTECTED GEOGRAPHICAL INDICATION as a Syracuse lemon is in the process of being recognized.
The vacuum production method involves low temperatures and short cooking times, leaving the aroma and flavor almost unchanged. On the palate, this jam seems like granita. The same precautions are taken in the production process as for oranges, and photo-oxidation also occurs in this one. Rich in vitamin C, this jam is ideal for use as a base for desserts such as tarts and for consumption with cheeses and cured meats.
INGREDIENTS:
lemons (pulp and juice 110%), sucrose.