The Jam of purfetti flanches is a Traditional Agricultural Product (PAT) on the national list approved by the Ministry of Agriculture And Forestry, whose requirements are regulated by the production discipline of the Tuscany region.

Features

The purnelle flanyines are particular spontaneous plums of the area of Roccalbegna, of rhododal shape (from which the name derives) and of the length of about 3 cm.
The jam appears dense, brown in red and sweet with a sour aftertaste.

Preparation

The purnelle flannels collected at the right degree of maturation (first fortnight of July), are washed, pitted and boiled in special containers for about three hours.
After this period, the sugar is added, 700 grams for each kg of purnelle, and then continue the boiling for another two hours.
The still warm jam is placed in special glass jars.

The processing process has not changed over time.
For more than 100 years in the municipality of Roccalbegna it is customary in July to go for fields to collect the purines and then make the jam. Everyday breakfast item, it is used to garnish tarts.

The jam of purine flanis is a domestic production for strictly familiar use.
The quantity produced depends on the climatic conditions that determine the fruiting of wild plants of these particular plums.