Parco Nazionale della Val Grande

Extra jam is prepared with fresh season fruit and is processed at temperatures not over the 65°C in order to maintain all the vitamin properties and the organoleptic features of the raw materials.
In the preparation, neither jelling agents, nor pectin, nor preservatives or colorings are used. The choice to use exclusively fructose is linked to the high quality standard characterizing the producer. Fructose is a natural sweetener which is naturally present in fruit, and it is added only when necessary and in very limited quantities. The result is a product with a fruit content of over 100%, nutritionally balanced and rich in vitamins, ideal for low-calorie products and dietary products.