At the Museu de la Confitura we only use Coll de Dama figs , because it is the variety that best reflects our philosophy: quality, authenticity and an incomparable flavor.
Discover the figs with port, walnuts or Modena vinegar!
Let customers speak for us
from 179 reviewsMuy buena
Muy buen sabor y fácil de untar
La de fresa es excelente pero la de naranja amarga es excepcional
Todas las confituras que he probado son excelentes. Envio muy rápido
un mermelada increible. Sabor elegante y imposible de terminar comer
Muy buena, con un saber exquisito. Gracias
Confitura extraordinaria! M.ha recordat la confitura que feia la meva padrina de la fruita del troç, amb el punt exacte de dolçor i de fruita d.excel.lent qualitat! Enhorabona pel vostre producte!
Exquisita!
Me ha gustado ,junto con la de chocolate y avellanas , sobre una rebanada de pan
Maravilla de sabores
Muy bueno
Maravillosas y muy bien envasado para el transporte, rapido y puntual
Mermelada ácida, amarga y dulce. La mezcla de sabores está muy bien equilibrada. Excelente.
Ideal en ensaladas, con pan y carnes
Buenisima, una delicia
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UNIQUE AND UNFORGETTABLE FLAVORS
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Our Values
PASSION AND CRAFTSMANSHIP
We fuse craftsmanship with the love of homegrown production , guaranteeing a variety that celebrates authenticity. Committed to sustainability , we work in harmony with a unique natural environment , where experience and expert talent bring every detail to life. With an absolute commitment to transparency , we offer products that tell a story of dedication, tradition, and respect for our environment. 🌿✨
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Angel hair jam 300gr
Regular price €9,50 EURRegular priceUnit price / perSale price €9,50 EUR
Chefs who trust us
Albert Adrià
We created a lemon, ginger and Earl Grey marmalade for their London stores
Jaume Subirós
Enjoy our products at the iconic Motel Empordà restaurant and hotel in Figueres, Girona.
Carles and Tomás Abellán
In its restaurants and hotels you can enjoy its delicious cheesecake with our fig jam .
Jordi Cruz
You can enjoy our jams and preserves for breakfast at the Hotel Abac in Barcelona.
Pedro Subijana
We created many flavors for your Akelarre restaurant in San Sebastián