To make jam it needs to use solely fresh, sometimes a little immature fruit with high level of pectin. It allows achieving the extremely jelling of product. In the case of fruit marmalade it needs to use completely ripe fruits, which is usually strained preliminarily or cut into small pieces. Sometimes it is done after cooking of basic mass product, but before the final putting in the sugar. While cooking jam there is no necessity to keep initial form of fruits, berries.
For instance, during manufacture we mince berries and fruits so that its own pectin could make more jelling effect and unlike with conserves, we subject jam to heat treatment in one step. Hey presto: Stoev jams to your meal: blueberry, raspberry, cranberry, strawberry, blackberry and etc. (full list – in catalogue). This sweet has already overstepped long time ago the boundaries of traditional product of misty Albion: jam goes well together with our Russian pancakes, pies, crumpets. Thanks to its temperature qualities, jam is ideal for homemade semi-products. By way of example, frozen baked buns stuffed with jam. Millions of Russian citizens of whole country trust Stoev brand, having tried once and loved it forever.