Balsamic Vinegar Jelly

Description

Balsamic Vinegar Jelly is used with cheeses such as Parmigiano or Pecorino. However, it can also be used as a sauce with beef or game…

The jellies are all made according to classic recipes, using pectin as a gelling agent.
The base of the recipe is balsamic vinegar with the addition of concentrated grape must and concentrated fruit juices when the recipe requires it. They are all shiny and with a silky and soft consistency.

INFORMATIONS

Pectin is a polysaccharide (branched and esterified D-galacturonic acid) and is a component of the cell walls of plants and fruits.
Pectin causes plant cells to stick together at the middle lamella.

During fruit ripening, hemicellulose is broken down into protopectin’s, from which pectin is formed, which is converted into pectic acid and finally into pectic acid during further ripening.

Also:

What is balsamic vinegar?

Vinegar is produced from filtered grape must, boiled and subjected to alcoholic and acetic fermentation at the same time.
The maturation period takes place in special wooden barrels, made with different types of wood.
It has a dark brown color and is very aromatic.

In the past, this product was also used as a dowry: the more balsamic vinegar a woman had, the richer she was considered.
In the past, only wealthy families who owned many vineyards could afford to produce balsamic vinegar.
This is why even today; real balsamic vinegar is not only becoming increasingly rare but is considered a real specialty.

Balsamic Vinegar Jelly is available for both individuals and businesses.
If you are interested as an entrepreneur, please feel free to contact us.