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Fig extra jamWhite figs. Extra jam recipe rich in pulp. Prepared with 65% of fruit and cane sugar. Cilento (Southern Italy).

Processed according to the traditional recipe, jams contain exclusively first choice Italian fruit that are harvested at the right point of maturity, without adding any additive. Only the colour of fruit, only the flavour of fruit. Agrimontana extra jams ensure excellent technical performance: great resistance to cooking, a structure suitable for multiple applications in confectionery and pleasant to the taste when used cold. Ideal for preparing fruit paste.


It’s time to think of ripe fruit and sugar gently simmering in the preserve pan on the stove. And it is time to let Nature release its fullest flavours and aromas into fruit creations for use in new delicacies to delight the palate. Today this is possible by steaming whole fruit vacuum-sealed and mixed with the right quantity of sugar. The result is Agrimontana preserve. Peaches, apricots, cherries, blueberries…each variety has its own acidity and correct sugar concentration level in the cooking process. Nothing else is added.


Agrimontana extra jams contain a high amount of fruit: they contain from 70 to 95 grams per 100 grams of product (well over the minimum of 45 grams foreseen by the law of the denomination “Extra Jam”), with no added pectin. The preparation phases foresee cooking the fruit, adding cane sugar and the vacuum concentration at a low temperature. Followed by fi lling the jars with warm fruit and rapidly cooling them down.

Our products

Pasteurised easy-open tin canister - 1 kg

  • Recommended for ristorazione
  • Recommended for pasticceria
  • Recommended for cioccolateria
  • Recommended for gelateria
  • Recommended for gourmet


  • Recommended for collezioni

Assorted box

  • Recommended for collezioni

glass jar 350 gr

  • Recommended for collezioni


Catalogo prodotti


Environmental Management System UNI EN ISO 14001:2015
Quality Management System UNI EN ISO 9001:2015
Health and Safety UNI EN ISO 45001:2018

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