The Laycot variety apricots are grown in the field following the principles of integrated pest management, i.e. with the use of chemical products with low environmental impact, avoiding any kind of herbicide.

The fruits are harvested at their peak ripeness, obtaining a high sugar level, a reduction in acidity and great organoleptic qualities.

In the laboratory they are washed, pitted and cooked at low temperature (65°C) and then pasteurized.

Without the addition of any chemical additives.

Cooked at low temperature and vacuum-packed, to preserve the taste and protein properties of the fruit.

No type of sugar has been added to this jam