It is neither jelly, nor jam, nor marmalade…No, the Vrai Sirop de Liège® is a unique recipe full of fruit that was developed in 1937 with apples, pears, dates,… .
We need about 4 kilos of fresh fruit (apples, pears, apricots, prunes, dates) to produce 1 kilo of Vrai Sirop de Liège® and no less than 7 kilos of fresh fruit to create its sugarless sister.
• Deliciously simple on a slice of bread at any time of the day
• Accompanying a cheese platter, in line with the tradition that associates it to Herve cheese and fromage frais
• In your culinary creations: marinades, sauces, dressing, saladsand, last but not least, desserts.
• On pancakes and crêpes.
Explore the other fruit specialities that Siroperie Meurens has to offer.
During high season, from mid September to early December, we use 150 to 200 tons of fruit a day.
The production of the Vrai Sirop de Liège® consists of two phases:• Producing the juice concentrate (during fruit season):
Producing the juice concentrate
The production of the juice concentrate consists of 3 steps. During each step, every single fruit variety (apples, pears, dates, apricots, prunes) is processed separately.
The selected fruit is washed, crushed and stored in a kettle where it is cooked during an hour and a half. The exact cooking time depends on the variety and the ripeness of the fruit. We then obtain stewed fruit.
Extracting fruit by pressing
The stewed fruit is then pumped into fruit presses in order to extract its juice.
The obtained juice is stored in reservoirs, waiting to be poured into filters.
And what about the fruit pulp? Recycled of course! As a matter of fact, it is used as cattle food. All in all, we get around 12 kilo of pulp out of 100 kilo of fruit!
Concentrating juice through evaporation•Through non-stop evaporation, we concentrate 15.000 liters of juice into more or less 2000 kilos of juice concentrate in only one hour.
Producing the finished goods
Pectin, one of apples’ main components, has important jellifying properties.- The exact quantities of each component, determined by computer, are pumped into stock tanks and sent to the mixers.
Every single operation is computer-controlled to guarantee constant quality.
Production details are saved and printed for the internal quality control department.