Jams, Conserves & Cheese
Spanish jams and conserves are celebrated for their vibrant flavors, artisanal methods, and deep regional traditions. Across Spain, producers turn sun-ripened fruits like quince, apricot, fig, peach, and bitter orange into rich mermeladas and conservas that balance natural sweetness with the fruit’s true character. Many small, family-run makers still cook in small batches, often using local varieties such as membrillo (quince paste) from La Mancha or fig preserves from Extremadura. Beyond fruit, Spain is also known for gourmet conserves of chestnuts, preserved in light syrups or aromatic infusions.
These jams and conserves pair beautifully with cheeses, charcuterie, and pastries, making them essential elements of Spanish breakfast tables and tapas spreads alike.
Something special…
Chestnut Jam
Our chestnut jam is a luxurious, earthy-sweet preserve made from the chestnuts that thrive in the lush, mountainous regions of Galicia, known for it’s ancient chestnut groves, where the nuts develop a naturally rich, nutty flavor and a creamy texture once cooked. The jam is typically slow simmered with sugar and a touch of vanilla, citrus peel, or even anise, creating a velvety spread that captures both the rustic warmth and subtle sweetness of the chestnut.
In Spain, chestnut jam is enjoyed on toast, spooned over yogurt, paired with aged cheeses, or used as a filling for pastries and traditional desserts. Its deep, autumnal character also makes it a favorite ingredient in festive dishes, offering a taste of Spain’s forested landscapes in every spoonful.
We love it …
Spanish Manchego cheese, produced in the La Mancha region from the milk of Manchega sheep, is one of Spain’s most iconic and protected cheeses. It is known for its firm yet supple texture, buttery mouthfeel, and rich, nutty flavor that becomes deeper and more complex as it ages. Young Manchego (semicurado) is mild and creamy, while older versions (curado and viejo) develop notes of caramel, toasted nuts, and a pleasant sharpness.
The cheese is easily recognized by its traditional herringbone rind pattern, a nod to the woven grass molds once used in production.
Manchego pairs beautifully with membrillo (quince paste), olives, and Spanish cured meats, making it a star of tapas boards and a beloved staple in Spanish cuisine.
Just like home made
Our jams and conserves are made with love, by the local farmers…
Spanish chestnut products showcase the depth and versatility of the country’s cherished castañas, especially those harvested in regions like Galicia, Asturias, and Castilla y León.
Beyond the classic chestnut jam, producers craft silky chestnut cream enriched with vanilla or spices, perfect for pastries or spreading on warm bread. Chestnuts preserved in brandy offer a more decadent expression—tender, aromatic, and slightly boozy, they’re often enjoyed as a dessert on their own or served alongside ice cream and cakes. Syrup-preserved chestnuts, meanwhile, highlight the nut’s natural sweetness and soft texture, making them ideal for festive dishes or gourmet pairings with cheeses and roasted meats.
logistics information
personalised labelling
We provide customised labelling and packaging solutions to our loyal customers, meeting all local import regulations set by your government. Our goal is to make export and import of Spanish fine foods easier and more efficient for you.