The prickly pear jam is produced with 120% fruit per 100 g of finished product; it does not contain pectin. The variety used is the first harvest since it is pulpier and less rich in seeds than the “bastard”.
Prickly pears (juice and pulp 140%), sucrose, lemon juice.
MODE OF USE:
It is used both for breakfast and as a filling in tarts and croissants but it can be also used as a filling in panettone and colomba.
Keep in a cool, dry place, away from heat sources and sunlight.