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ALL THE RIGHT THINGS

BLUEBERRY JAM

Receta:

Blueberries are selected in the Kukes area and after the selection from our staff with the first meter pHmeter, the immediate transport to the processing center and the partial selection are done. The blueberries are cleansed and washed, the nuclei are removed and scraped, after pH and sugar control, their partial correction is carried out. The curing process takes about 2 hours at constant temperature.

It is controlled density of jam and performed the final correction of sweetness and acidity.Once the process has been completed, the labels inserted in the sterilized vase 195 g, and then carried out the process of pasteurization and finally the cooling process .About 24 hours later performed the process of labelling and packaging the final.

Përbërësit:

Blueberries 75%,the total sugar 25%, lemon juice.
Pesha: 195 g

PLUM JAM

Receta:

Plums are settled in the area of Dibra and after being selected by our staff with the pHmeter, we immediately transport the processing center and the partial selection. The plums are cleansed and washed, the nuclei are removed and fragmented .Are putted in the processing machine and after the pH and sugar control, their partial correction is performed. The curing process takes about 2 hours at constant temperature.

Controlled density reçelit and performed correction final ëmbëlsisë and acidity.Once the process has been completed, the labels inserted in the sterilizied vase 195 g, and then carried out the process of pasteurization and finally the process of cooling.About 24 hours later performed the process of labelling and packaging the final.

Përbërësit :
Plum 70%, total sugar 30%, lemon juice.
Pesha: 195 g

FIG JAM

Receta:

We choose the figs for production in the Labinot area (Elbasan). After selecting the fruits by checking the maturation and pHmeter acidity, the raw material is transported to the processing center. The preliminary selection, purification and fragmention process is completed by removing the buttocks. The process of sugar correction and acidity (with lemon juice) is carried out and then the cooking process begins in the special machine. This process lasts about 2 hours and in the middle of the process a very small amount of xinxerfill is removed which is removed before completion of the process.

Checking the recline density and completing the final correction of the sweetness and acidity. Once the process has been completed, the recipe is inserted into sterilized pots of 360 g and then the pasteurization process and then the cooling process is carried out. Approximately 24 hours later the process is carried out of labeling and final packaging.
Përbërësit :

Fig 60%, totak sugar 40%, lemon juice.

Pesha: 360g

QUINCE JAM

Receta:

For recoil production, the quincers are taken from the Devoll area and are mostly overripe but not uniformly selected. Once selected by our staff with the first meter pHmeter, the instantaneous transportation to the processing center and the partial selection is done.

Are selected the most overriped fruits, cleaned and fragmented, analyzed for sweetness and pH and then inserted into the boiling machine by adjusting the sugar content and acidity. The process lasts about 2 hours where the process of grinding with a professional mix is carried out.

Checking the recline density and completing the final correction of the sweetness and acidity. Once the process has been completed, the recipe is inserted into sterilized pots of 195 g and then the pasteurization process and then the cooling process is carried out. Approximately 24 hours later the process is carried out of labeling and final packaging.
Përbërësit:
Quince 65% sugar, total water 35%, lemon juice.
Pesha: 195 g

APRICOT JAM

Receta:

Apricots are selected in the Peqin area and after being selected by our first-meter pHmeter staff, are immediately transported to the processing center and the partial selection. After washing and cleaning the apricots, the nuclei are removed and fragmented .Then they are putted in the processing machine and after the pH and sugar control, their partial correction is performed. The curing process takes about 2 hours at constant temperature.

Checking the recline density and completing the final correction of the sweetness and acidity. Once the process has been completed, the recipe is inserted into sterilized pots of 195 g and then the pasteurization process and then the cooling process is carried out. Approximately 24 hours later the process is carried out of labeling and final packaging.

Përbërësit :

Apricot 70%, total sugar 30%, lemon juice.
Pesha: 195 g

STRAWBERRY JAM

Receta:

Strawberries are taken in the Lushnja area where their preliminary selection is done by checking the purity of the raw material and the sweetness. Immediately after the selection, the transport is carried out at the processing center where the selection and purification process is carried out.

A certain amount of cooking is prepared and the sugar is corrected. The cooking process lasts for about 1 hour and in between it is added to less than 1% the freshly ground cereal which, besides the antioxidants, gives the recipe a special taste.

Checking the recline density and completing the final correction of the sweetness and acidity. Once the process has been completed, the recipe is inserted into sterilized pots of 195 g and then the pasteurization process and then the cooling process is carried out. Approximately 24 hours later the process is carried out of labeling and final packaging.

Përbërësit :

Strawberry 75% ,total sugar 25%, peppermint , lemon juice.
Pesha:195 g

APPLE AND CINNAMON JAM

Pergatitja:

For jam production, the apples are selected in the area of Korca, in the villages of Voskop and Dvorane. Then are selected the most overripe apples that have the right acidity and maximum sweetness, which is measured by the pH meter from our staff.

After being transported in a short time to the production center, the apples are selected, cleaned and fragmented for future use in the cooking pot. After calculating sugar and unprocessed fruit acidic values, correction is done by adding glucose and fresh lemon juice.

Cooking in the machine is carried out at constant temperature and performing continuous mixing of the mass. In the middle of the process which lasts for about 1 hour, cinnamon pieces are thrown, which yields antioxidants and aromaticity in the right amount. Before the end of the process, remove the cinnamon pieces and check the density of the recipe already prepared.

Once the process has been completed, the mass is inserted into sterilized pots of 210g or 400g and then the pasteurization process and then the cooling process is carried out. Approximately 24 hours later the process is carried out of labeling and final packaging.

Përbërësit :

Apples 70%, total sugar 30%, cinnamon powder, lemon juice.
Pesha : 210 g / 400 g

CHERRY JAM

Receta:

Cherries are selected in the area of Dibra and after the selection by our personel with , the immediate transport to the processing center and the partial selection are done. After washing and cleaning the cherries, the nuclei are removed and harvested. After the pH and sugar control, their partial correction is performed. The curing process takes about 2 hours at constant temperature.

Checking the recline density and completing the final correction of the sweetness and acidity. Once the process has been completed, the recipe is inserted into sterilized pots of xg or xg and then the pasteurization process and then the cooling process is carried out. Approximately 24 hours later the process is carried out of labeling and final packaging.

Përbërësit :

Cherry 75%, total sugar 25%, lemon juice.
Pesha: 195 g

PEACH JAM

Receta:

Peaches are selected in the area of Dibra and after being selected by our pHmeter staff, immediate transportation to the processing center and partial selection are done. After cleaning and washing the peaches, the nuclei are removed and fragmented.Are putted in the processing machine and after the pH and sugar control, their partial correction is performed. The curing process takes about 2 hours at constant temperature.

Checking the recline density and completing the final correction of the sweetness and acidity. Once the process has been completed, the recipe is inserted into sterilized pots of 195 and then the pasteurization process and then the cooling process is carried out. Approximately 24 hours later the process is carried out of labeling and final packaging.

Përbërësit :

Peach 72%, total sugar 28%, lemon juice.
Pesha: 195 g