Jam of yellow lemons cooked in a copper cauldron not too acidic, not too bitter.
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Made from fresh citrus fruits, this marmalade is the perfect balance between sugar, bitterness and acidity. Before cooking, the zests are immersed in several boiling water baths in order to remove as much as possible of the essential oils responsible for the bitterness. The result is a sweet and fruity jam that is sure to suit the most demanding palates.
It can be enjoyed on a nice slice of toast for breakfast but one of my favorite uses is to serve it as an accompaniment to a leg of lamb or mutton.
Ingredients (per 100g): lemon 50 gr, sugar 49 gr.
Pot of 220 gr.
Average nutritional value:
Average per 100 g: 200 to 250 Kcal (depending on the fruit): 30 g. Proteins: 0.5 g. Carbohydrates: 68 g. Fat: 0.1 g. Fiber: 1 g. Potassium: 105 mg. Magnesium: 6 mg. Phosphorus: 14 mg. Calcium: 12 mg. Iron: 0.5 mg. Carotenes': 50 ug. Vitamin C: 5 mg. Folate: 2 µg.
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