Apricots jam with hazelnuts

Apricots (“Laycot” variety) are grown in the field following the principles of integrated pest management, that is, with the use of chemicals with low environmental impact, avoiding any kind of herbicide.

Fruits are harvested at the peak of their ripeness, obtaining an high sugar content, a reduction in acidity and great organoleptic qualities.

In the laboratory they are washed, pitted and cooked at low  temperature (65°C) and the pasteurized, without adding any chemical additive.

Cooked at low temperature and vacuum packed.

All this to preserve  the taste and protein properties of the fruit.