Bavarian Rhubarb Jelly extra with brown cane sugar 350g (12.3oz)

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 large 350g jam jar with fluting, which makes the jar particularly easy to hold. Not only for itself a culinary delicacy, but also at invitations an attractive attention.

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