Confitures
Columns with images
Lemon
250g
The early-rising sister of our Lemon jam. Made with lemons harvested during Brumaire — between October and November —, right at the beginning of their ripening.
This early harvest results in a more acidic and fresher jam, with an exceptional aromaticity. It is especially acidic, with a lively and alert profile that makes it a secret ingredient for demanding chefs and cooks.
It is a jam we serve at breakfast several days a week.
The early-rising sister of our Lemon jam. Made with lemons harvested during Brumaire — between October and November —, right at the beginning of their ripening.
This early harvest results in a more acidic and fresher jam, with an exceptional aromaticity. It is especially acidic, with a lively and alert profile that makes it a secret ingredient for demanding chefs and cooks.
It is a jam we serve at breakfast several days a week.
Extra Lemon
230g
The most intense and aromatic in our cellar. Made with lemons harvested during Ventôse —from February to March— at the peak of ripeness, when the thin skin and abundant pulp unfold all their floral perfume.
This jam achieves an exceptional balance: sweet and acidic at the same time, with all the authentic taste of lemon yet surprisingly gentle on the palate. It is not aggressive, but vibrant and elegant.
The most intense and aromatic in our cellar. Made with lemons harvested during Ventôse —from February to March— at the peak of ripeness, when the thin skin and abundant pulp unfold all their floral perfume.
This jam achieves an exceptional balance: sweet and acidic at the same time, with all the authentic taste of lemon yet surprisingly gentle on the palate. It is not aggressive, but vibrant and elegant.
Orange
250 g
The early and vibrant version of our orange preserve. Made with Navel oranges harvested during Brumaire — the month of mists, between October and November — right at the start of their ripening.
This early harvest results in a more liquid and silky texture, and a flavour profile where, despite being sweet, a hint of acidity can be found that makes it extraordinarily refreshing.
It is a preserve we serve at breakfast several days a week.
The early and vibrant version of our orange preserve. Made with Navel oranges harvested during Brumaire — the month of mists, between October and November — right at the start of their ripening.
This early harvest results in a more liquid and silky texture, and a flavour profile where, despite being sweet, a hint of acidity can be found that makes it extraordinarily refreshing.
It is a preserve we serve at breakfast several days a week.
Extra Orange
230 g
Our flagship preserve. Made with Navel oranges harvested during Ventós — the month of winds, from February to March — at peak ripeness, when the fruit has absorbed all the sun and sweetness of the Mallorcan winter.
The result is a preserve with a firm texture and deep flavour, with no trace of acidity. A true delicacy that captures the very essence of the Mediterranean orange.
Our flagship preserve. Made with Navel oranges harvested during Ventós — the month of winds, from February to March — at peak ripeness, when the fruit has absorbed all the sun and sweetness of the Mallorcan winter.
The result is a preserve with a firm texture and deep flavour, with no trace of acidity. A true delicacy that captures the very essence of the Mediterranean orange.
THE JAMS
The landscape that can be cultivated, and can be harvested. Thus, it can later be tasted. The land, when loved, becomes flavour.
Everything begins in Montuïri, in a historic plantation from the mid-20th century that we have recovered with patience and integrative care. Here, oranges and lemons grow to the rhythm of the sun and the winds of the Pla de Mallorca. Without haste, guided by the republican calendar, we mark the harvests and give them the name of the month in which we pick the citrus fruits. Ventôse, the month of winds, brings sweetness and density, and Brumaire, the month of mists, is perfect for harvesting vigorous, aromatic and homogeneous fruits. Each fruit is picked at its right moment, because the degree of ripeness is neither improvised nor forced. In this way, we achieve an exceptional product.
None of this would be possible without S'Obrador d'APAEMA, a collective industrial kitchen, highly specialised in vegetable preserves. There, technical skill and precision transform the fruit into jam, without artifice, with a single rule: that the fruit be the absolute protagonist. Orange, sugar, agar. Lemon, sugar, agar. Nothing else.
Two varieties, two harvests, four jams. All children of the same land, all different from each other, all impossible to imitate. Some are sweet and deep; some are more liquid and refreshing. And some are sweet and acidic at the same time, yet gentle on the palate. The chefs' favourites, the ones we serve at our breakfasts, the ones that awaken memories and senses.
A jam exclusively ours. They are Finca Es Rafal, Agroturisme.
Everything begins in Montuïri, in a historic plantation from the mid-20th century that we have recovered with patience and integrative care. Here, oranges and lemons grow to the rhythm of the sun and the winds of the Pla de Mallorca. Without haste, guided by the republican calendar, we mark the harvests and give them the name of the month in which we pick the citrus fruits. Ventôse, the month of winds, brings sweetness and density, and Brumaire, the month of mists, is perfect for harvesting vigorous, aromatic and homogeneous fruits. Each fruit is picked at its right moment, because the degree of ripeness is neither improvised nor forced. In this way, we achieve an exceptional product.
None of this would be possible without S'Obrador d'APAEMA, a collective industrial kitchen, highly specialised in vegetable preserves. There, technical skill and precision transform the fruit into jam, without artifice, with a single rule: that the fruit be the absolute protagonist. Orange, sugar, agar. Lemon, sugar, agar. Nothing else.
Two varieties, two harvests, four jams. All children of the same land, all different from each other, all impossible to imitate. Some are sweet and deep; some are more liquid and refreshing. And some are sweet and acidic at the same time, yet gentle on the palate. The chefs' favourites, the ones we serve at our breakfasts, the ones that awaken memories and senses.
A jam exclusively ours. They are Finca Es Rafal, Agroturisme.