Fruit spreads: Leysieffer’s passion for cooking
When Leysieffer makes their fruit spreads, there is always a great deal of bubbling, steaming, and sizzling. The scent of hot fruit fills the air when the spreads are cooking in copper pots over a fire and stirred by hand with long wooden spoons. Anyone who has ever seen (or smelled) Leysieffer’s fruit spread kitchen with their own eyes (or nose) feels like they’re back in their grandmother’s country kitchen.
Tradition meets with perfection
While industrial producers cook in huge vacuum tanks, Leysieffer is passionate about maintaining traditional production: Only three kilograms of fruit come into each pot, along with some spices (depending on the flavor), sugar and pectin – and then the fruit spread is cooked and stirred until it has the perfect consistency. Finally, the fruit spread is filled into jars and immediately closed tight. Just like homemade, except with a big, extra portion of perfection. Experienced confectioners ensure that flavor and consistency are always in perfect harmony. That's what makes Leysieffer’s fruit spread special.
From mild orange to spicy chili
Leysieffer’s fruit spread is always cooked on demand. We have a large variety of flavors, including all the classics, from strawberry to cherry. Our customers especially love flavors they can't always get elsewhere. Best sellers include passionfruit, apple-vanilla, and elderflower. With over 20 different flavors on offer, Leysieffer has something for everybody – from mild orange to spicy chili.
What is the difference between fruit spread, marmalade, and jam?
In Germany, marmalade is often mistakenly used as a standard term for a variety of fruit preserves. The German “jam regulations” specify which term may be used for each product. And the regulations include a total of seven names: jam, extra jam, jelly, extra jelly, marmalade, jelly marmalade, and chestnut cream. The ingredients are the deciding factor for choosing the correct term. Marmalade, for example, only applies to fruit spreads made from citrus fruit. But one thing they all have in common is that they contain at least 50 percent sugar, and that is the big difference compared with fruit spreads. Fruit spreads are mixtures made from boiled fruits and sugar that do not fit into any of these categories – because they contain a higher percentage (60 to 75 percent) of fruit.
Even the Romans loved sweet and fruity foods
The history of sweet and fruity spreads – regardless of whether they are called marmalade, jam, or fruit spread today – goes back to ancient Rome. Excavations carried out in Italy in 1937 unearthed ancient Roman pottery containing the remains of plum purée mixed with sugarcane. The ancestor of today's preserves. One wonders if they were cooked in copper pots over a fire? But they were almost certainly cooked with a passion for culinary delights similar to Leysieffer’s.
« Back to overview