Old-fashioned apple jelly - Abbaye de la Trappe
It is not far from Anger in Maine et Loire that the nuns produce in the purest monastic tradition this apple extra jelly. The passion that animates the sisters is reflected in this quality product.
After a selective sorting of the fruits, they are carefully prepared and then cooked slowly over a low heat.
Do not talk to them about chemicals ...
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The sisters began making jams for sale around 1965, then transforming the varied fruits of their orchards. Then, from 1994 fruit production was reduced to the benefit of making jams by working fruit purchased with great care and preferably locally. The manufacture of "jam and jelly old" is now their main economic activity.
A choice was made: keep a craft workshop to safeguard the quality of jams.
The cooking is done uncovered, without addition of gelling agent: this supposes a rigorous choice of the fruits since the jam "takes" with only the pectin contained in the fruit.
Prepared with 55 g of fruit per 100 g, its total sugar content is 60 g per 100 g.
Ingredients: fruits, cane sugar.
Net weight: 450 g