Additional information
Packsize | 6/5 LB |
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Apricots preserved in heavy syrup. Great for use in desserts such as tarts or cakes.
The recipe for the jams has remained unchanged for years. It is made entirely by hand in small batches using only fresh fruit. Grown organically since the 1980s, the fruit is harvested by hand with production taking place during the winter months, when the fruit is mature and ready to be harvested. The fruit is cut and left to stand for about one day. Then, it is slowly cooked down, adding sugar and lemon juice. No thickeners or preservatives are ever used. The high proportion of fruit, combined with natural ingredients and strict production standards, insure that San Giuliano products have a traditional taste and texture.
Lemon peel slowly candied in sugar syrup. The candying process replaces the water naturally held within a fruit with sugar syrup. The process requires close observation, changes in density of the sugar syrup, and many hours. The result is a preserved fruit with great flavor, a lustrous shine, and a chewy texture. Cut into strips. Average length: 5.5 cm. Average width: .5 cm.
Individual 1/2 oz packet – easy opening and spreadable. Bonne Maman Apricot Preserves glow with the orange-yellow luster of fresh, ripe apricots. With Bonne Maman portion packs, operators can feature a brand of distinction at an affordable cost. Ingredients include apricots, sugar, concentrated lemon juice, and fruit pectin.
The recipe for the jams has remained unchanged for years. It is made entirely by hand in small batches using only fresh fruit. Grown organically since the 1980s, the fruit is harvested by hand with production taking place during the winter months, when the fruit is mature and ready to be harvested. The fruit is cut and left to stand for about one day. Then, it is slowly cooked down, adding sugar and lemon juice. No thickeners or preservatives are ever used. The high proportion of fruit, combined with natural ingredients and strict production standards, insure that San Giuliano products have a traditional taste and texture.
Powdered cold process mousse mix. Powdered soluble fresh cream stabilizer for the production of freeze-and cut-stable fresh cream tortes and fillings. Adding more liquid will result in a less stable finished product. Do not overwhip the heavy cream. Fold carefully into the fond. Refrigerate finished product for at least three hours.