Trappist

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More About Trappist

The monks at St. Joseph's Abbey craft each batch of Trappist Preserves in accord with the monastic tradition of excellence. Excellence begins with the monastery's long-time fruit buyer. Decades of experience guide him to fruit harvested at the peak of freshness. He also insists on the perfect combination of fruit. In the Strawberry Preserves, for example, two kinds of strawberries are selected -- one for outstanding flavor and the other for superb texture which remains throughout cooking.

The tradition of excellence is sustained by the same cook who has been refining recipes and techniques for more than 30 years. He brings a wealth of experience and continuity to every batch of Trappist Preserves. Years of experience led the monks to the technique of vacuum pan cooking. This process cooks fruit at temperatures of about 80 degrees cooler than other methods, resulting in better color and superior flavor. No artificial colorings, flavors or preservatives are ever used in Trappist Preserves!

A combination of refined sugar and natural (NOT high fructose) corn syrup is used to sweeten and preserve the fruit; each adds something to the product that the other alone would not achieve. Too much refined sugar and the product tends to "granulate" and the taste is too sweet. Too much corn syrup and some of the flavor of the fruit is lost. The ratio is adjusted for each flavor to get just the right proportion.

In today's world, a continuous tradition of excellence is remarkably rare. And you'll find the results of this tradition are simply delicious!