This jam was prepared by Martine Boyer à Ispagnac (Lozère) from fruits that she harvest in her farm's orchards according to traditional method (steeping of the fruits in the sugar for 24 hours, cooking of the jam by small quantities (7 to 9 kilograms at a time) in several step of 7 to 10 minutes). Traditional cooking fully brings out fruits' flavors. You will appreciate...

Preserving : keep in a cool environment after opening.

Remark : Martine Boyer, Michel et François Paulet take advantage of the Mediterranean micro-climate to grow apricot trees which are very rare in Lozère.

Composition : Apricots and sugar. Prepared with 55g of fruits for 100g. Total sugar content : 62g for 100g (including fruits' sugar).

Farmer : Martine Boyer

Origin : Ispagnac, Lozère (France)

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