At San Giuliano, the fruit orchards have been organically managed since the 1980s. The clementines are hand-harvested during the last weeks of November, when the fruit is mature and at the peak of sweetness. The recipe for the marmalade has remained unchanged for generations.
Made entirely by hand in small batches using only the finest of the freshly picked fruit, the clementines are sliced and marinated in cold water overnight. The next day, the fruit is slowly cooked down and sugar added. No thickeners or preservatives are ever used.
The high proportion of fruit, combined with natural ingredients and strict production standards, insure that San Giuliano marmalades have a traditional taste and texture.
Spread on crusty toasts, flaky croissants and warm scones
Dilute with a few slashes of Marsala or sweet dessert wine to make the perfect sauce for a panna cotta
Ideal topping for dark chocolate or vanilla gelato