Quince and Sapa Jam – Az. Agricola Si.Gi.

An alchemy of flavors between slow boiling and ancient fruits

The quince and sapa jam is the ultimate expression of rural culture from Macerata, a meeting between two pillars of peasant tradition: the quince apple and Sapa. The latter, also known as “cooked must”, is a precious nectar obtained from the slow and constant boiling of fresh grape must in copper cauldrons, a process that lasts from 24 to 36 hours until the liquid is reduced to one third of its original volume. Si.Gi. Farm combines this dense, caramelized syrup with the grainy pulp of the quince, creating a jam with a rich consistency and a complex aromatic profile, where the enveloping scent of cooked wine opens the way to the typical pleasantly tart note of the fruit.

The gastronomic versatility of quince and sapa jam is rooted in historical pairings, revealing a surprising character in both hot preparations and appetizers. It is the condiment of choice for boiled capon, enhancing the delicacy of the meat thanks to its balance between sweet and tart. A more creative use tied to the land sees it as the star on hot or toasted polenta appetizers, where the density of the jam creates a textural and taste contrast of great appeal. This specialty is not just a preserve, but a true cooking ingredient capable of adding depth to every course.

A heritage of flavors protected and without artifice

Recognized for its historical and cultural value, quince and sapa jam has been included in the INSOR Atlas of Typical Products, testament to a recipe that is a fundamental cornerstone of Marche identity. The Si.Gi. philosophy guarantees its absolute purity: the artisanal processing strictly excludes the use of pectin, colorants, preservatives or any chemical additives. The result is a completely gluten-free product that relies exclusively on slow cooking and the superior quality of raw materials to offer an honest flavor, rich in history and free from industrial compromises.