Fig and quince jam
The artisanal fig and quince jam cooked the old-fashioned way in a copper cauldron is a journey to the flavors of autumn that will appeal to the most demanding.
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The marriage of fig and quince will satisfy the finest palates. It's the perfect jam for accompanying foie gras or soft cheeses, making desserts, but it's also a breakfast treat, just like that ... on bread ... and let's be crazy .... a little butter and that's it!
Ingredients (per 100g): 40g of figs, 20g quince, 40g of sugar, lemon juice.
Pot of 220 gr.
Figs were introduced to the Mediterranean basin by former conquerors, then brought to the Western Hemisphere by the Spaniards at the beginning of the 16th century. At the end of the 19th century when Spanish missionaries established the mission in San Diego, California, they also planted fig trees. These figs were found to be inferior in quality to those imported from Europe, and it was not until other cultivation techniques were developed in the early 20th century that California began to cultivate and process figs in such a way. targeted. I have heard rumors that fig trees grow well in the Okanagan, but they are not available in the market.
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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