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Black Cherry Jam from Alsace 250 gr
Product details
Made in Alsace
Discover a local Alsatian speciality with Nicole's Black Cherry Jam from Alsace, presented in a 250g jar adorned with a fabric-covered hood.
The cherries are harvested in the Vallée de Villé in Alsace and produce a jam that's as fragrant as you'd expect.
Selection and preparation of cherriesTo obtain a quality confit, Fruit selection is essential. It must be rigorous, giving preference to Fruit that look healthy and are perfectly ripe. The Fruit are processed by hand in small quantities to preserve all their aromas. Before cooking, they are left to macerate with the sugar in stainless steel bowls for at least 12 hours. In the end, the copper cauldrons used for cooking fill up with Fruit. |
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Hot cooking and pottingCooking is carried out in the old-fashioned way, in 15 litre copper cauldrons, and is controlled by measuring the temperature with a thermometer and checking the sugar content with a refractometer. The sugar content should be between 63% and 65% so that the product keeps well (we don't add any preservatives) but doesn't crystallise. |
Important information
Net weight: 250 gr
Nutrition Information / 100 gr
- Energy: 1067 kJ / 251 kcal
- Fat: 0.1 g (of which saturated fatty acids: 0 g)
- Carbohydrates: 61 g (of which sugars 57 g)
- Fiber: 2.8 g
- Protein: 0.23 g
- Salt: 0.04 g
Legal information
Manufacturers may occasionally modify their labelling. The actual labelling of products may contain additional and/or different information to that shown on our site. Always read the information, warnings and conditions of use on the label or packaging before using or consuming a product.
General
- Brand Confitures de Nicole
- Reference CONFCERISE
- In stock 894 items
- Condition New
Features
- Age group Adult
- Origin Made in France
- Gender Unisex
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Cette confiture à la cerise est délicieuse avec le foie gras sur du pain d'épices mais aussi avec de la volaille ou simplement au petit déjeuner.Elle n'est pas trop sucrée et très goûteuse.
By MARIE-CLAUDE L. the 2016-01-02
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