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