Bavarian Quinces Jelly extra with brown cane sugar 125g (4.4oz)

description

Quince jelly extra is made from the pure juice of the quince.
Quince is originally the namesake of today's jam, as the Portuguese boiled them down in sugar to make them last longer, as they are very sensitive to pressure and can spoil quickly. Quince is called "marmelo" in Portuguese.
Quinces are used in many ways as wine and even as a dessert such as baked quince bread with thickened pulp.
All our jellies, jams and marmalades are not mass-produced, but lovingly real handwork from production to bottling to labeling. The majority of the juices used for our jellies come from Germany.
With over 20 varieties, there is a jelly to suit every taste.

Instead of conventional white sugar, we use only brown cane sugar, giving our strawberry jelly extra not only a much darker and more appealing color visually, but also an incomparable taste with a slight hint of caramel.

Rounded off with fresh lemon juice instead of industrially produced citric acid, the natural acidity of the quince and its finely acidic, slightly bitter citrus flavor is perfectly complemented in taste.
Our strawberry jelly extra is not only a treat on the morning breakfast bread, but also ideal as a filling for cakes, pies, pastries or cookies, but also to refine for pudding or ice cream desserts.
Our tip: with lamb or wild boar goulash a little quince jelly extra.

In our chic 125g jam jar with ribbing, which makes the jar particularly good in the hand. For the single household and as a welcome guest gift.

Ingredients: Brown cane sugar, quince juice, lemon juice, Gelling agent pectin
Made from 45 g of fruit per 100 g.
Store cool
 

Average nutritional values per	100 g
Energy	967 kj 228 kcal
Fat	< 0,05 g
of which saturates	< 0,05 g
Carbohydrates	56,7 g
of which sugar	56,5 g
Protein	< 0,05 g
Salt	< 0,06 g