Jam

We are producing jams with the lates technology known as "continue back pasteurization system". The advantages of the system are; the fruit is cooked under vacuum so the color and nutritional values are kept. The jars are lidded under hot steam with special lids so there is no possibility of leakege. And also the jam is pasteurized in the system so the shelf life is longer than 2 years and there is no need to use any additives

We are producing jams with the lates technology known as "continue back pasteurization system". The