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Josep Pla, in El que hem menjat (1972), considered that «[l'albercoc] is an excellent fruit, as a possible rival for jam: it may be the best jam that is available at the time of eating, both for and mantega. Resist the comparison with taronja, which is the classic of all arreu.
The great pleasures of the palate are to taste-those when available at more temperatures. The weekend caps, the holidays and the holidays are the best moments. Així that with all the potser face we will not be able to taste all the tastes of the extensive windows of the craftsmen who offer the Museu de la Confitura de Torrent (Baix Empordà).
A little bit of history
Georgina Regàs (1932-2022) founded the business in 2004—seventy-two years ago!—in the small town of Torrent. "It seems that it is too late to undertake," says Maria Regàs, the current owner and those who casually share cognom. Maria's father, Juan Regàs (1951-2023), a foodie, and Georgina will sign the transfer in April 2017. This was inspired by a French xocolata museum for the name: the Jam Museum. «It is not a museum because we do not have objects of the subject on display, but we are here because we keep the memory of a traditional way of life and because here we are dedicated only to fer això. There is nothing more than so many flavours. So, to

Smells and tastes of the Jam Museum
There are countries that, in a Proustian way, are transported to times passed by viscuts, with the aroma of sweetness that just upon entering the Museu de la Confitura, in Torrent, enllamineix the most displicent. With more than a hundred varieties of melmelades, jams, gelees and artisan compotes, Maria Regàs, owner, and Teresa Millàs, chef, excel in a project started in 2004 by Georgina Regàs.
Text > Roser Bech Padrosa, Catalan philologistCatalan philologist
Girona magazine 355 March-April 2026 > 81
>> The establishment's jams and jams have been awarded various Girona Excel·lent awards, awarded by the Provincial Council of Girona. (Photo: Roser Bech)
>> The extensive variety of memelelades and jams at the Confitura Museum of Torrent, currently managed by Maria Regàs. (Photo: Anna Pi)
From that moment on, Maria, both studying psychology, left Barcelona and began to explore the region of a disconcerting road, but "it's a business that makes you fall in love, it's awesome." Afegeix that, «often, life carries unimaginable consequences. I had experience in running a business, but I didn't know how to handle it. I ara tot ho thought of “mode confitura” [riu]». Georgina is going to leave everything written. Therefore, «we have rebutted an inheritance with an incalculable value of resources and processes. It is an artisan elaboration. "We are a rare bird, what a discovery." Maria assures that the only thing she has contributed is the most business part, with a new website and the packaging.
More than one hundred varieties
This artisan workshop tries to buy the first materials of proximity, whenever possible, and in season. «It is important that people understand that we love nature. Ara [novembre], for example, hem finish the bitter grapefruit. "Així doncs, explain that we will not have purposes again that have not made citrus fruits, that they arrive at the fred." Amb tot, they have a range of products of more than one hundred varieties in formats of 300 and 50 grams. Among many tastes, meló and sindria jam —ideal for the summer—, chestnut jam —escau a la tardor—, tomàquet jam with ovella format — Girona Excel·lent 2023-2024—, figues jam, nous and ratafia —Girona Excel·lent 2023-2024—,
bitter grapefruit jam - the most venuda -, etc. Of these, some seventy varieties are fixes, that is to say, they can be offered to everyone. «Amb Teresa Millàs, the kitchen cap, we have invented new tastes because we believe that people's palates are accustomed to ingredients new from other countries. It is not an ugly plan, but rather it evolves. In fact, people were not used to spicy foods; In canvi, we will offer some spicy tomàquet jams, or some ginger jams. Al cap ia la fi, podem fer melmelades de tot. "It is an important part of creative processes."
The Jam Museum follows a mantra in the shape of a triangle: the first matter, the sugar and the acidity. First of all, the fruits, the vegetables, the flowers and the spices. In segon lloc, the preservative: the sucre blanc de canya. «Amb the issue of the sucre ens enganyen molt. Some of the alternatives that have been proposed by the current times are not better than they are. La Georgina hi posava much sucre, but nosaltres ara n'hi afegim 42%, la quantitat minimum que requereix Sanitat. Also because it is the minimum because you can preserve the fruit or vegetables, which is the process to which you have to arrive. For us, the sucre is essential, with the letter ho is per fer un formatge. If you don't have it, it's another product. Of vegades, see people and em demand memelelades sense sucre and els say that this is not the lloc. Thirdly, the lemon, which provides the necessary acidity. I do not use colorants or preservatives. «I also fem cuina d'aprofitament. For example, not cuinem amb aigua, but rather amb aigua de poma. That is to say, the woman has all the peels of the pomes, the cues, the keys... and the lemon.

In this way we obtained pectin, which gels.
Confitures, memelelades and gelees
The result of this triangular combination can be quite variable. Just like Georgina, they follow the Anglo-Saxon tradition, with a very clear nomenclature for each product. «A jam is feta with citrus: taronja, tangerine, lemon, lime, orange. Tea a process different from cooking, very elaborate. For example, a bitter grapefruit jam three days before serving the citrus peel. The jam is feta with the rest of the fruits or vegetables, without peel. The jelly is the result of the suc of the fruit, sense the pulp; Tea has a gelatinous texture, like honey, and is translucent. The official tea compote is less than 30% safe. In the nostre cas, not in tea gens, from sucre. It is ideal for diabetic people. "The chutney contains fattening, vinegar, spices and whatever fruit or vegetables you want." If you have to also add the creams that you like: organic xocolata with hazelnuts,

xocolata, hazelnuts and fleur de sel, and cream of ametlles, llimona and canyella.
Regarding commercialization, who do the various sweet artisan creations come from? To the final client—through the physical store in Torrent or the online store—, to the hotels that take care of the details and the gourmet stores. As you understand, they highly value communication through social channels, especially on Instagram: «Let it be known that there is a value beyond the product itself, such as the artisanal processes, the fruit of proximity, the fet of having only gifts of more than quaranta-zinc anys work together nosaltres. “He is senior talent.” Just the human equipment that makes up the Confiture Museum, currently formatted by five gifts, is a key piece of gear. «Tot today I am here and tot more have taught people to work here», Maria said. The six strongest periods are from Holy Week to September, "when there is more time to have fun in the holiday season and more people run around the region", and for Nadal, both tickets for companies.
Other pairings
Traditionally, jams and jams have been combined with each other for snacking or drinking, but they have many more options. «We will try to combine both salad dishes with a condiment. The pairing of format and jam is very integrated; In canvi, both meats face not so much. "People's tastes have changed quite a bit and adapted to our times." Finally, everyone can come up with new flavors to please customers. The basic recipe for everything is patience, detail and craftsmanship. All this love for an artisanal profession has been captured in the book Jams and jams: a new gastronomic world (Llibre Planetagastro, 2025).
In short, the Museu de Confitura is a synesthetic space where the senses are fused in such a way that the smells become sweet, while the tastes can be exordinating and enlightening.