We make it from the infrutescence (erroneously called fruit) of the (Fragaria x ananassa), a hybrid originated in Brest, France, where it began to be cultivated in 1766. It resulted from the accidental cross between the (Fragaria virginiana)--from eastern North America-- remarkable for its fine flavor, and the (Fragraria chiloensis)--from Chile--known for its great size.

We wash them very carefully--as it is a very delicate product—we cut them and mix them with sugar, and then proceed to cook on a very low flame.

It can be used for patisserie, to combine with yoghurt and ice-cream; if we heat it a little and add green pepper and vanilla ice-cream on top, it makes an exquisite dessert.

Sizes: glass jars of 350 gr. and 1 Kg

“To make 100 grams of this jam we used between 110 and 125 grams of Strawberries”