apricots, sugar, gelling agent: pectin, citric acid

Fruit used

82g per 100g of product

Total sugars

50 g per 100 g.

once opened, keep in the fridge

The Apricot Jam is excellent with: cow or fresh pecorino cheeses.
Excellent if used to stuff cakes, biscuits and cake, especially recommended for filling Krapfen and preparing Sacher Cake