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

description

Rhubarb jelly extra is made from the pure juice of rhubarb.
Rhubarb is a herbaceous plant that can grow up to 2m high. It is actually a vegetable, but is used in cooking like fruit. In the USA, it is legally classified as a fruit. Known in the Arab region since the 11th century through imports from Central Asia, it was not cultivated in Europe until the 16th/17th centuries.

All our jellies, jams and marmalades are not mass-produced, but lovingly made by hand, from production to bottling and 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 rhubarb 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 rhubarb and its fine-sour aroma is pleasantly emphasized in taste.
Our rhubarb 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: To lamb stew or pork chops some rhubarb 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, rhubarb juice, lemon juice, Gelling agent pectin
Made from 45 g of fruit per 100 g.
Store cool
 

Average nutritional values per	100 g
Energy	921 kj 217 kcal
Fat	< 0,05 g
of which saturates	< 0,05 g
Carbohydrates	54,0 g
of which sugar	53,8 g
Protein	< 0,05 g
Salt	< 0,06 g