Sunshine yellow delight
The highly aromatic apricots mature from June to August under the spanish sun.
Their juicy and slightly sour flesh is rich in carotene, provitamin A, potassium and ferric. Apricot jam extra matches very well with all sorts of nuts and almonds, which makes this jam a popular ingredient of tarts, cakes, biscuits and macaroons.
apricots, sugar, glucose syrup, gelling agent pectin, acidifier citric acid
|energy value||956 kJ / 225 kcal|
|fat||< 0,5 g|
|saturated fatty acids||< 0,1 g|
|Thereof sugar||52,0 g|
|protein||< 0,5 g|