Tangerine jam is produced with 115% fruit per 100 g of finished product, it does not contain pectin. The variety used are the “Nova”, the “Simeto” and the “Marzaiolo of Ciaculli”.
Tangerines (juice and pulp 115%), sucrose.
MODE OF USE:
Ideal for breakfast, to stuff tarts and cereals croissants.
Keep in a cool, dry place, away from heat sources and sunlight.