The most traditional in the area of the Ampurdan –where we are stablished-. It’s also traditional because of the quantity of sugar we add (between 45 and 55%) but the acid from the tomato reduces the sweetness of the jam.

Ideas

As a tradition, this jam is used to put together with the fresh cheese like ricotta. You can put the jam as a top to the goat’s cheese and heat everything in the oven. You’ll be able to taste better the basil. It’s also good with the sardines.