Fruit jelly that allows you to enjoy seasonal deliciousness all year round.

Muscat, pione, white peach... Jelly made with plenty of fruit

Okayama Prefecture is known as the "Kingdom of Fruits" because it produces a variety of fruits.
Sweet and delicious fruits are harvested thanks to the warm climate of the Seto Inland Sea and the excellent cultivation techniques cultivated by our ancestors since the Meiji era.

Fruits such as muscat, pione, and white peach are enjoyed by many people both inside and outside of the prefecture from early summer to autumn when they are in season. We want you to enjoy Okayama's signature flavors that can only be enjoyed in season, regardless of the season. With this in mind, a jelly made with plenty of fruit was born.

Deliciousness is supported by careful manual primary processing.

In fact, the taste of fruit jelly is largely dependent on the primary processing of peeling, removing seeds, and soaking in syrup. It is only through syrup pickling that preserves the raw taste of fruits that it is possible to confine the deliciousness of fruits in jelly.

For example, at Kakunami Seisakusho, a fruit processing company founded in 1930, the peaches are hand-selected and blanched one by one, and each grape is peeled by hand. By not using any additives such as flavorings, and pickling the fruit in syrup with just the right amount of sweetness, we preserve the seasonal flavor. Furthermore, we also manufacture our own jelly using these ingredients. Especially for the ``ground type,'' craftsmen remove the fibers from the fruit by hand during mixing. The smooth texture brings out the flavor of the fruit itself.

Some of the items are made using whole Momotaro tomatoes, a fruit tomato that is actively cultivated in Okayama. The seasonal flavors of Okayama are transformed into a fascinating jelly.

Manufacturers compete on taste, and there are many variations.

Manufacturers in Okayama Prefecture each use their own ingenuity to create jelly with a variety of flavors and textures.

For example, ``Seifuan'' makes jelly that luxuriously uses half of Shimizu white peaches from Okayama Prefecture, and ``Fruit Kobo'' uses prefecture-produced fruits such as white peaches and muscats grown by contracted farmers to create a jelly that is good for women. The ``Tamashima Okamisankai Corporate Association'' uses ripe Shimizu white peaches grown locally in Tamashima to create a stick-type jelly with a sweet, elegant aroma and plenty of pulp. Please enjoy the taste of Okayama with a variety of jelly such as ``containing fruit pulp'', ``ground jelly'', and ``containing collagen''.