Lemon jam, genuine treasure
lemon jam, ideal food to provide vitamin C to our body, with a slightly greater bitterness than in other types of jam, capable of awakening, even in winter, a sharp and unique vital flavor. Lemon jam is one of the most used for filling sweets, decorating cakes and cookies, but its aroma also harmonizes well with ricotta, burrata, fresh robiola and mascarpone. The jam variant obtained with the combination of rosemary is excellent to enhance aged pecorino cheeses and cave cheeses.
Its pale coloration elegantly represents the fruit, the aroma is intense and the texture spreadable. One of the authentic and ancient specialties of Sicily and Campania, especially of the Sorrento peninsula and the island of Capri, where IGP-branded lemons grow succulent, rich in vitamins and essential oils. This type of cultivation is regulated by strict rules regarding the use and residue (often none) of phytosanitary products.
The four annual blooms allow for always choosing the best fruits, analyzed and handpicked. Like other different types of citrus jam, it contains peels and traces of rind, necessary for the perfect success of the jam.
