Adolf Dárbo

 

Focussing on the consumer and more than a century of experience, have taught

them which processes and recipes deliver the best results for Darbo preserves.

 

The fruits are carefully chosen and inspected to ensure they are of the best quality.

They are then heated, crystal sugar and the gelling agent pectin are added, and the fruit/sugar mixture can blend optimally.

 

Concentrated lemon juice is added, and the finished preserve is mixed in large stirring vats. As soon as the fruits and sugar have been completely absorbed, bottling can commence. The preserve is put into jars, which are then sealed.

 

After being briefly pasteurised and immediately chilled, the jars are labelled, packed and are ready for dispatch.

 

For more information visit Adolf Dárbo.