Jams

The fruits of delicatessen jam come from selected fields. At the same time, a jam of this kind includes special materials in its composition, usually not found in traditional jam. It also lacks specific materials (eg. lower quality sweeteners), which are often used in common jam.

They enhance its flavor and aroma profile with elements absent from common jam. Typical is the example of ouzo, where the characteristic dimension of anise "embraces" the fruity core of the jam. At the same time, the alcoholic components add volume to the organoleptic profile of the product.

In a quality jam, the flavor is dominated by the fruit and not by the sweetener. Many times, in fact, sweetening substances are completely absent from high-quality jams, so the natural acidity of the production fruit becomes clearer. Additionally, a quality jam has little or no coagulant, resulting in a more natural texture. Finally, its lifetime is shorter, since it lacks preservatives.

Pair plum jam with traditional Greek “graviera” cheese and aged red wine. Peach jam, accompanied by a light white cheese, "binds" wonderfully with white wine. Finally, strawberry jam, mascarpone and rosé wine is a “killing” combination.

Jam, the packaging of which has been opened, must be stored in the refrigerator. Otherwise, a cool and shady shelf is sufficient.