On our portal you will find artisan jams and marmalades, carefully made by small local producers, using the best raw materials and traditional production methods.
Each family passes on its traditional recipes for jams and marmalades from generation to generation: genuine and special, with that secret ingredient that makes them unique and personal.
This is what our producers do, including the Ghiottonerie di casa Lorena, a company that is also unique because of the history behind it. They select the best fruit from their garden to make top quality jams and marmalades, without adding colouring or preservatives, using only certified raw materials.
The two terms are often confused or thought to mean the same thing, but this is not the case.
Marmalade is a jelly-like preparation made by boiling water, sugar and citrus fruits. So when we talk about marmalade, we can only mean marmalade made from orange, mandarin, lemon, citron, bergamot and grapefruit, using only the pulp, puree, juice, extracts and peel.
Jam, on the other hand, can be made from any type of fruit, using only the pulp, always in a proportion of more than 35%.
There are many ways to use these two ingredients in recipes. The most common is certainly the cake, which can be made with any flavour you like.
They can also be used to make cakes. An example is the Sacher cake, one of the most famous and appreciated in the world, a typical Austrian cake that combines simple and traditional ingredients such as chocolate and jam.
Jams and marmalades can also be used to fill biscuits and muffins and are excellent for breakfast for adults and children, spread on toast or as a filling for croissants.
