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Strawberry jam - Xucker

Manufacturer: Xucker

94 %

Strawberry jam is a genuine and handmade fruit spread with a 74% fruit content. It is sweetened with xylitol and you will not find preservatives or dyes in it. Taste the exceptional spread, which is suitable for pastries or for the preparation of various desserts.

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€4.95
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Strawberry jam - fruit spread with 74% fruit content without added sugar

Strawberry jam is a genuine fruit spread with a high fruit content without added preservatives, aromas and dyes. The spread is hand-made and sweetened with xylitol, which is as sweet as regular sugar but has much less calories. It is great as part of breakfast, a snack or for preparing desserts. Do you love sweets but worry about sugar content? Taste a quality GMO-free fruit spread that's also suitable for vegans.

    

Strawberry jam - Xucker

   

Strawberry jam & its benefits

  • handmade fruit spread
  • fruit content of 74%
  • sweetened only with the natural sweetener xylitol
  • free of preservatives, flavors, dyes and GMOs
  • vegan-friendly

 

Ingredients

Strawberries (74%), sweetener: xylitol; gelling agents: pectin, dextrose; acidifying agent: citric acid; stabilizer: calcium citrate.

 

Nutrition table

Nutritional values 100 g
Energy value 415 kJ / 100 kcal
Fats <0.5 g
of which saturated fats 0 g
Carbohydrates 30 g
of which sugars 4.7 g
of which polyhydric alcohols 27 g
Protein <0.5 g
Salt 0 g

 

Warning

Store in a dry and cool place. Once opened, store the product in a refrigerator and use within 7 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. Conversely, 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. Without the addition of dextrose, the functional quality of pectin cannot be guaranteed. However, the content is negligible and has almost no effect on the total sugar content.

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