RESEARCH FOR THE 
PERFECT JAM

+75%

+75% FRUIT, ONLY THE BEST YOU CAN FIND

If we used only Italian fruits, MAMÌ would be only the best jam in Italy, but
we wanted to make the most delicious jam in the world. For this purpose,
we choose the best fruits from across the globe, without compromise.
We source the best fruit from its original production location. We have not
created MAMÌ to raise our national pride, but to make the perfect jam.
Our fruits are obviously selected from the most modern european
production standards. According to food regulation, if a jam with 45% of
fruit is called “extra”, how can we define a jam with +75% of fruit?

With MAMÌ, we want to go over 75%, offering the purest,
tasteful and 100% natural jam for the most refined
palates.
THE SCIENCE CREATES PERFECTION
THE SCIENCE CREATES PERFECTION

-40°C

-40°C I.Q.F., THE NEW FREEZING TECHNOLOGY: THE INDIVIDUAL-QUICK-FREEZING FOR PERFECT FRUIT PRESERVATION

To make perfect jam, you have to collect the fruit at the correct ripening stage. But nature follows its standards, even the fruits of the same orchard do not ripen all at once. For MAMÌ jams, we have revolutionized the collection and storage, by using Individual Quick Freezing, the technology used, for example, to preserve the sushi fish freshly caught.

An immediate temperature reduction to -40°C which
preserves the fruit unaltered at its molecular level as if it were freshly harvested.

An additional advantage is that MAMÌ has a production cycle that follows an aseptic process also protected from air fruit oxidation.

60°C

SHORT AND “COLD” VACUUM COOKING TO PRESERVE THE FRUITS.

Grandmothers jam, boiling for hours, is a beautiful childhood memory, but science teaches us that cooking at high temperatures and for a long time not only leads to the denaturalization of more than 50% of the most valuable nutrients, such as vitamins (in particular C and those of B group) and to mineral salt losses, but also makes the sugar caramelize turning it to taste bitter. Getting the best fruits and keeping it perfectly to “burn” it then with the wrong cooking would be pretty naive: for this, we choose to produce MAMÌ jams

adopting a new vacuum cooking technology that allows us to operate always at 60° C. A revolutionary technique that keeps intact the
organoleptic properties, flavors and fruit aromas, and preserves the jam sweetness and taste.
THE SCIENCE CREATES PERFECTION
THE SCIENCE CREATES PERFECTION

+100%

PURE SUGAR AND PECTIN ORGANOLEPTICALLY PERFECT

The purest sugar ever

In order to achieve the perfect jam recipe, we have tested in the laboratory the best sugars available in the market. There are hundreds of good sugars, but only one type is extremely pure: EU GRADE 1 pure white sugar, when added to the fruits, preserves its organoleptic properties. Its reduced moisture content makes it microbiologically stable, and does not require the addition of preservatives. It’s perfectly pure flavor makes jam sweet without interfering in any way with the natural fruit taste.

Fruit pectin, a natural and healthy choice

Pectin is a thickening and stabilizing gelatin naturally present in fruits and vegetables and has always been part of our diet. It has been used for centuries to produce jams and marmalades: since a long time ago, citrus or apple peels were added to thicken jams. Thickening jam reduces the cooking time, preserving fragrances and flavors.. Good to know: pectin is a natural prebiotic that stimulates bacterial flora, helps control cholesterol, accelerates transit keeping a clean intestin.

For MAMÌ, we choose pectins extracted from apples and citrus fruits
as well, making for each jam the perfect mix of natural pectin.