Apricot Jam 350g
apricots, sugar, gelling agent: pectin, citric acid
82g per 100g of product
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