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Peach Organic Jam with Agave Syrup. Pack 6 x 260 g

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Peach pulp jam with agave syrup from organic farming. It is a traditional marmalade based mainly on peach and agave syrup. It presents a quite consistent puree texture, in which pieces of natural fruit appear. It is very appropriate to be paired with pâté, foie, meat or fish. For the elaboration of the jam, a traditional recipe, without chemical preservatives, is used; since all the ingredients come from a controlled and certified ecological production.

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30,00 € *

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Peach Organic Jam with Agave Syrup. Pack 6 x 260 g

Peach pulp jam with agave syrup from organic farming. It is a traditional marmalade based mainly on peach and agave syrup. It presents a quite consistent puree texture, in which pieces of natural fruit appear. It is very appropriate to be paired with pâté, foie, meat or fish. For the elaboration of the jam, a traditional recipe, without chemical preservatives, is used; since all the ingredients come from a controlled and certified ecological production.

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NUTRITION INFORMATION	Avarage values per 100 g
Energy	695.00 kJ / 164.00 kcal
Fat	0.00 g
of which Saturates	0.00 g
Carbohydrate	40.00 g
of which Sugars	38.00 g
Protein	0.40 g
Salt	0.00 g

The target of our ecological jams is to make available to our customers jams made with ecological fruit, contributing not only to a better nutrition, but also to the respect for the environment. Made with fruits harvested at their right point of ripening and free from toxic substances for being of ecological cultivation, they stand out for an intense natural flavour and the sweet memory that the agave syrup transfers to them. The agave syrup is the sweet vegetable juice that is extracted from the leaves of the agave, a plant similar to aloe vera. It is mainly composed of fructose and has a low glycemic index, being better tolerated by diabetics. It has higher sweetening power than sugar, so less quantity is needed, and has antibacterial properties.

Peach, agave syrup, fruit pectin and lemon juice.

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Stephanie Welters 17/10/2017

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