zucchini jam with hibiscus flower
Homemade zucchini jam with hibiscus flower cooked the old-fashioned way in a copper cauldron for a breakfast full of surprises.
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Contrary to what one might think, it is not an accompanying jam but a real breakfast or dessert jam. The zucchini is not of a very pronounced taste, it leaves a large place for flavors. It can be paired with lemon, star anise ... Here it is the hibiscus flower that has been chosen for its acidity, its delicate fragrance and its characteristic color.
For 100G: zucchini 50g, sugar 40g, hibiscus flower 5g hibiscus liqueur 50g
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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