Organic Jam of “Fiorone” Figs

Description

PRODUCTION TECHNIQUES

For the production of Fico Fiorone jam, freshly picked fiorone figs are used. The fioroni cut into small pieces, are covered with lemon juice and mixed with sugar and cooked over a very low flame. The pulp of the fioroni is then blended and the product obtained is stored in steel drums connected directly to the filling pump which fills the jars which, in turn, are adequately closed with metal caps. The closed jars are placed in the baskets for pasteurization where they remain immersed for 15 minutes in water brought to a temperature of 102 ° C, until a temperature of 87 ° C is reached at the core of the product itself.

PAIRINGS

This jam goes very well with spicy and semi-spicy cheeses.

HANDLING and STORAGE

Keep away from sources of light and heat. Store the product in environments in good hygienic conditions and with a temperature not exceeding 33 ° C. do not continue storage beyond the maximum storage term indicated on the package.

The packaging is fragile as the material used is glass which does not withstand shocks or excessive static loads. Avoid stacking more than 10 boxes, bumping or knocking over the packaging. In case of overturning of a box, check the condition of the packages contained inside (there must be no cracks, chips, cracks, dents on the lid, etc.). If the packaging is not intact, send for disposal.

Once the jar has been opened, store in the refrigerator at a temperature of + 4 ° C.

PACKAGING MATERIALS

The product is packaged in transparent glass jars intended for food use.

The lids are made of steel with a food-grade rubber membrane that ensures the watertight seal of the package and prevents direct contact of the product with the metal.