Enjoy the delicious flavors of the season all year round with this fruit jelly

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

Okayama Prefecture produces a variety of fruits and is known as the "Fruit Kingdom."
The warm climate of the Setouchi and the excellent cultivation techniques that our ancestors have cultivated since the Meiji era allow us to harvest sweet and delicious fruits.

Fruits such as Muscat, Pione, and white peaches are enjoyed by many people both inside and outside the prefecture from early summer through autumn when they are in season. We wanted people to be able to enjoy the flavors that Okayama is proud of, which can only be enjoyed in season, regardless of the season. This jelly, made with plenty of fruit, was born from this desire.

Deliciousness is supported by careful, manual primary processing

In fact, the flavor of fruit jelly is largely supported by the primary processing steps of peeling, removing seeds, and soaking in syrup. It is only by soaking in syrup, which preserves the "raw" flavor of the fruit, that the deliciousness of the fruit can be locked inside the jelly.

For example, at Kakunan Seizosho, a fruit processing manufacturer founded in Showa, they carefully select fully ripe peaches and hand-peel each one, and they also hand-peel each and every grape. They don't use any additives, such as flavorings, and instead preserve the fruit in a syrup with just the right amount of sweetness, carefully preserving the seasonal flavor. They also produce their own jelly using these fruits. In particular, the "mashed type" is made with great care, with artisans removing the fruit fibers by hand when mixing. The smooth texture brings out the flavor of the fruit itself.

One of the dishes uses the whole Momotaro tomato, a fruit tomato that is widely cultivated in Okayama. The seasonal flavors of Okayama are transformed into an enchanting jelly.

Each manufacturer competes with the other to create a Toyotomi of flavors

Each manufacturer in Okayama Prefecture puts in a lot of effort to create jellies with a variety of flavors and textures.

For example, "Seifuan" offers jelly made with half a Shimizu white peach grown in Okayama Prefecture , "Kajitsu Kobo" uses local fruits such as white peaches and Muscat grapes grown by contracted farmers to create stick-type products with collagen that women will love, and " Tamashima Okami-san Kai Enterprise Association" creates a jelly full of pulp and a sweet, elegant fragrance using fully ripe Shimizu white peaches from the local Tamashima area. Enjoy the taste that Okayama is proud of with a wide variety of jellies, including "pulp-filled," "mashed," and "collagen-filled."