Cedar jam is produced with selected untreated citrus fruits from the inland areas of the Amalfi coast. The processing is completely manual, so as not to have an oxidation of the product and obtain candied pieces after cooking. The production is linked to the seasonality that goes from March to the end of April, it is in this period that the cedars offer the best of the organoleptic properties making this jam truly unique. Perfect for breakfast, enjoyed on rusks or in yogurt, with a strong flavor, it goes well with fresh desserts and cheeses.
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