CNF.0130.0220 CNF.0130.0220

"Annurca" Apple, Walnut and Lemon Extra Jam

Net weight: 220 g - 7.76 oz



A few healthy and genuine ingredients, the annurca apple makes the texture of this jam pleasantly velvety, while the walnut kernels characterise it, making it full-bodied and mouth-watering, and the lemon completes the combination with a pleasant note of intense fragrance.  

COD: CNF.0130.0220
EAN: 8056539060550
Nutritional values
Average values ​​for 100 gr
Energy value
139 kcal - 592 kJ
0.1 g
of which saturated
0.1 g
34,0 g
of which sugars
26.7 g
0.8 g
2.5 g
0.01 g

Annurca apples (76%), white cane sugar, walnuts, lemons

Tips and curiosities of the tomolo

The annurca apple is a typical apple variety of the Campania region, known for its sweet-sour flavour and vibrant red colour. Its origin dates back to very ancient times: it is believed to have already been cultivated during Roman times, as shown by some frescoes found in the Casa dei Cervi in Herculaneum. Its name derives from 'mala orcula', which means 'apple of the Orc', as it comes from the area of Pozzuoli, considered by the ancient Romans to be the realm of the underworld. In contrast to other apples, the annurca apple does not ripen on the tree, but is picked while still unripe and left to ripen on the ground in apple orchards, thus assuming its characteristic red colour.

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The history of Annurca Apple, Walnut and Lemon Extra Jam

Confettura Extra di Mela Annurca, Noci e Limoni has a fascinating history that goes back centuries. This delicacy originated in the Campania region of southern Italy, where the Annurca apple has been cultivated for generations. This variety of apple is particularly prized for its sweet and slightly tart flavour, which combines perfectly with the rich flavour of walnuts and the freshness of lemons. The original recipe for this jam has been handed down from generation to generation, with each family making its own small changes to make it even more delicious. Today, Confettura Extra di Mela Annurca, Noci e Limoni is a symbol of tradition and goodness, an authentic gastronomic delight of the Campania region.

What are the characteristics and uses of the Annurca apple?

The Mela Annurca is a unique variety of apple with properties and benefits that make it particularly popular. This fruit is rich in antioxidants, vitamins and minerals that help keep our body healthy. Thanks to the presence of anthocyanins, the Annurca apple has a powerful anti-inflammatory and antioxidant effect, which can help protect cells from damage caused by free radicals. The apple is also an excellent source of vitamin C, which boosts the immune system and promotes collagen production for healthy skin. The Annurca apple is also rich in fibre, which aids digestion and helps to maintain a balanced body weight. Thanks to all these beneficial properties, the inclusion of the Annurca Apple in Extra Annurca Apple, Walnut and Lemon Jam makes this delicacy not only delicious, but also healthy for our overall wellbeing.

Jams, Marmalades, Honey and Cheeses

Extra Annurca Apple, Walnut and Lemon Jam goes well with semi-hard cheeses such as Provola, Taleggio and Scamorza.

Cheeses that are sugar-free to balance their flavour go well with the sweetness of jams, marmalades, honeys and mustards. Although they are very different elements, they have become part of the Italian gastronomic culture and represent one of the most surprising and never banal pairings.

The rules of pairing

  1. Consider the type of milk used to make the cheese; the intensity of the flavour changes depending on whether it is made with cow's, buffalo, goat or sheep's milk;
  2. Consider the type of cheese, fresh soft cheeses are sweeter, while the more mature or hard cheeses the intensity changes is more savoury and sometimes spicy;
  3. Evaluate the balance to define the right pairing.

Mature or blue cheeses: Parmigiano Reggiano, Pecorino Sardo, Pecorino di Pienza, Gorgonzola, Roquefort;

Perfect with notoriously sweet jams, pears, apples, apricots, plums, cherries.

Soft fresh cheeses: Ricotta, Camembert, Mascarpone, Robiola;

They go well with more acidic jams and marmalades such as mandarins, lemons, oranges.