EN
Manufacturer: Xucker
Red fruit jam has 85% less sugar compared to similar products. The jam has a sweet taste due to xylitol, which makes it also suitable for weight loss. It has a 74.5% fruit content, specifically a combination of strawberries, cherries, raspberries, and red currants, which create a perfect interplay of flavours.
Red fruit jam stands out for its 74.5% fruit content, which makes the combination of strawberries, cherries, raspberries, and red currants irresistible. It is free of any unnecessary preservatives and colourants. This jam has 85% less sugar compared to other similar products. However, you will not miss the sweet taste, as it is sweetened with xylitol, which has a lower caloric value. Therefore, even people who are trying to lose weight can enjoy it to the fullest. 100 grams contain 110 kcal, so you can indulge in it without significantly increasing your daily calorie intake.
There are many uses for it in the kitchen. You can use it for desserts, add it to the dough, or, for example, spread it on pastries for breakfast. Its delicious fruity taste simply stands out.
Strawberries (28.9%), cherries (16.6%), raspberries (16.6%), red currants (12.4%), sweetener: xylitol; gelling agents: pectin, dextrose.
| Nutritional values | 100 g |
|---|---|
| Energy value | 464 kJ / 110 kcal |
| Fat | <0.5 g |
| of which saturated fats | 0 g |
| Carbohydrates | 30 g |
| of which sugar | 4.8 g |
| of which polyhydric alcohols | 24 g |
| Protein | 0.9 g |
| Salt | 0.06 g |
Store in a dry and cool place. Once opened, store the product in the refrigerator and use it within 10 days. The product may have a laxative effect in case of excessive consumption. Keep out of reach of animals, as even small amounts of xylitol can be dangerous for dogs. In contrast, cats tolerate xucker xylitol without problems.
Dextrose in the product is not actively used for sweetening. It is a component of pectin used for gelatinization from natural raw materials. The functional quality of pectin cannot be guaranteed without the addition of dextrose. However, the content is negligible and has almost no effect on the total sugar content.
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