The technique hasn’t changed for centuries. The fruit pulp is warmed gently in a cauldron.

Sugar is then added to the fruit pulp, which is then left to cook slowly. Once the desired consistency is obtained, the jelly is poured onto a long table to allow it to cool and to give it its final shape.

Sprinkled with sugar and cut into small pieces, the fruit jelly is then packed in boxes, ready for your enjoyment.