"NUNZIA's Special Jams"
Our fig jam is more than a simple preserve: it's a piece of our family history. The recipe was created by Nunzia, the wife of our founder Sebastiano, who perfected it in the early days of their life together in Tuscany. Made every summer with figs from our own trees, her jam became a cherished tradition: a way to capture the sweetness of the season and share it with family, friends, and every guest who passed through their home.
Today, we continue to follow her method with the same care and respect, honouring her legacy in every jar.
Our fig jam begins exactly where all the best stories start: under the shade of our family fig tree. Each fig is picked by hand at peak ripeness, gently washed, and left to dry in the Tuscan air.
The Art of Maceration
Once ready, the figs are cut into small pieces and mixed with sugar, fresh lemon juice, and fragrant lemon zest.
The citrus doesn’t just brighten the flavour, it also preserves the figs’ natural, vivid colour.
We let everything rest overnight, allowing the fruits to release their juices and develop a deeper, more harmonious taste.
Slow Cooking, Like It Used to Be
The next morning, the mixture is transferred to a large pot and cooked slowly for at least three hours.
We stir often, not out of necessity, but out of care, until the liquid has reduced and the jam thickens into its characteristic, velvety texture.
Sealing the Season in a Jar
While still hot, the jam is spooned into sterilised jars and sealed immediately.
The jars are then boiled once more, ensuring perfect preservation.
We let them cool naturally in the same water in which they were cooked, before adding their final touch: a hand-applied label.
A Touch of Spice
For our cinnamon fig jam, a hint of warm cinnamon is added during the maceration stage, together with the sugar and lemon.
This simple addition transforms the recipe into something comforting and aromatic: a perfect taste of late summer.