Local Apricot jam
Guy Lesueur makes us discover this traditional recipe of French West-Indian gastronomy, with its fleshy and sweet pulp of the local Apricot, which is also called Mamey offers us a jam which has a taste between mango and melon
Keep refrigerated after opening
Local Apricot, cane sugar, sugar, Gellant: fruit pectin, Acidifier: citric acid.
Jam prepared with 50g of fruits for 100g of finished product
Net weight: 11,5 OZ (325g)
Serving size: 1 Tbs (20g)
Amount per serving
Total Fat 0g (0% DV*)
Satured Fat 0g
Total Carbohydrate 14g (4% DV*)
Total Sugar 12g
*Percent Daily Values (DV) ARE BASED A 2,000 CALORIE DIET.