Mari Paz and Francisco José Fernández make traditional jams following the techniques that their parents taught them. The pampering and care of the product occupy essential places in the preparation of these sweets, which are cooked slowly, treating each item by hand. Clothing and crockery reminiscent of another era fill the kitchens of these brothers, such as the double bottom pot, where they cook foods as unique as the pink apricot from Provence, very difficult to grow in Spain. In full citrus season; orange, grapefruit and lemon are the stars of a catalog of exquisite jams that can now be purchased at the Regional Craft Centers.
