Jujubes Jam

Description

Jujubes jam is an artisanal product. Its origin descends from central Italy, more precisely, from the capital of the province of Macerata, in the Marche region. It has a creamy consistency, with small pieces of jujubes. The aroma is intense, along with the flavor, sweet and quite delicate and quite bitter. The merge between these sensations, makes it perfect to bake pies. However, it can be pair with some great Italian cheese like Bagòss di Bagolino Slow Food Presidium and Pecorino di Fossa di Sogliano DOP.

Jujubes are ancient fruits cultivated since ever. Wideknown in the Roman’s and Greek’s culture, the jujube tree was sacred. Ancient Romans used to have one in their domus (house), as well in the temples of the goddess Prudence. For them, it was symbol of silence and comfort.
Nowadays, jujubes tree adorns Italian homes, from Venice to Macerata, as it was supposed to bring good luck.

All the recipes for these jams are literally resumed from “grandma’s recipes” by a couple, who, in 1996, decided to plant those ancient fruits that characterized the area and to create the first laboratory in order to offer homemade jams and sauces.

Moreover, from the union of their shared love and passion for good, healthy and well-made things, jujubes jam was made.

The net weight in the glass pot is standard 220 g.

• Taste: intense, sweet, aromatic, lightly bitter.
• Scent: intense, delicate.
• Appearance: dark brownish color, with small pieces of jujube.

Our suggestion for:

• Food pairings: a good pairing is with aged sharp cheeses like Bagòss di Bagolino Slow Food Presidium and Pecorino di Fossa di Sogliano DOP. However, it is also a great ingredient for cakes and pies.