The clementine takes its name from the Trappist monk Père Clément (Vincent Rodier, 1829-1904), who was the first to describe it scientifically. It is a hybrid of orange and mandarin, containing more sugar and less acid than mandarins, and its flesh is almost seedless. A small company in Corsica - a traditional growing region for clementines - produces this delicious jam with an appetizing pulp consistency from the aromatic, sun-ripened fruit on the island with the addition of sugar.

"Do you know the land where the lemons blossom, where the golden oranges glow in the dark leaves?" So asked Goethe's Mignon, coupled with the longing desire to move there herself. Such a longing seems particularly understandable in winter, when the days in our latitudes are not only short, but also uncomfortably (wet and) cold. Nevertheless, even if it is no substitute for a trip to Mediterranean climes, there is a tried and tested way of bringing the sun to your table - in the form of oranges, lemons, grapefruit, mandarins or clementines or preparations made from them. We have looked around the traditional growing regions of the Mediterranean and put together some citrus fruit preparations that are authentic in every respect, both single-variety and in combinations. To a large extent, they are hand-cooked according to traditional recipes that convey the traditions of the respective country of origin and thus offer an astonishing diversity of flavors in addition to the variety - biodiversity in the very best sense.

Sales description:

Clementine jam

Ingredients:

Clementines, sugar, made from 65 g of fruit per 100 g. Total sugar content 60 g per 100 g.

Storage and preparation instructions:

Keep in the fridge after opening.

Origin / provenance:

France

Responsible food business operator:

Casa di Castagna V. Leoni Rue Pucasa 20173 Zevaco France