MADE IN ALSACE!
Find a local Alsatian specialty with Nicole Jam Quince Jelly presented in a 250 gr jar adorned with a fabric-covered hood.
The Quince tree gives large yellow fruits in the shape of pears with downy skin whose flesh is very hard and inedible.
We find a lot of cognassier in Alsace and when we do not use it to make schnapps (water of life), we make quince jelly!
Presented in 250 gr capacity glass pot
Selection of fruits
To obtain a quality jam, the selection of fruits is paramount. It must be rigorous and privilege fruits to the healthy aspect and perfect maturity.
Based on a network of local suppliers , the supply of regional fruits is done live.
The fruits are worked manually and in small quantities in order to preserve all their aromas.
Before cooking, they are set to macerate with sugar in stainless steel jets at least for 12 hours.
In the end, the Cooking Cools Cools fill up close to 6 kgs of fruits.
Cooking and hot potting
The cooking is carried out in the old fashioned way, in copper cauldrons with a capacity of 15L and controlled thanks to the temperature measurements of the thermometer and to the verification of the sugar level by means of the refractometer.
The sugar level must be between 63 and 65% so that the product keeps well (we do not add any preservative ) but does not crystallize.
Average nutritional value per 100 gr
- Énergie: 1198 kJ / 282 kcal
- Matières grasses: 0,5 g (dont acides gras saturés: 0,1 g)
- Carbohydrates: 68 g (of which sugars 63 g)
- Fiber: 1.9 g
- Protein: 0.5 g
- Salt: 0.03