The rhubarb and raspberry gives this jam a juicy, citrusy sweet and sour infusion. This jam has real character and try with rice pudding, overnight oats, spikelets and pancakes or even a filling for crepes. Gluten free and vegan, this jam is all natural and uses no added artificial preservatives, colouring or additives.
Plays an important role in bone health and wound healing (vitamin K in rhubarb)
Supports healthy digestion and gut health (fibre in in rhubarb and raspberries)
Assists in protecting cells and supports the immune system (vitamin C in rhubarb)
Helps keep your nervous system functioning and your muscles strong (potassium in rhubarb and raspberries)
May help to protect eyes from damage and macular degeneration (lutein and zeaxanthin — polyphenols antioxidants in rhubarb)
Please note, that raw sugar has some vitamins and minerals compared to refined sugar, it still has the same high number of calories. If you do choose to use it, do so sparingly and in moderation because added sugars tax your liver, may cause issues like metabolic syndrome, obesity, diabetes and heart disease.
What goes in.
Rhubarb (35%), raspberries (35%), ginger, raw sugar, cinnamon, cloves, lemon juice and fruit pectin.
What's kept out.
Preservative 223 otherwise known as Sodium Metabisulphite
Did you know?
Did you know most commercial jams have 40% fruit in it and its mostly imported. They include calcium chloride; that is elsewhere used in cleaning agents, fertilisers, glues and fire retardants. In addition, they use preservative 223 otherwise known as Sodium Metabisulphite which is a nasty preservative and can trigger wheezing and throat tightening in some asthma patients.
Made in Murray River in Echuca-Moama, from fresh fruit from around Victorian farms.
This jam is made fresh with seasonal fruit, low sugar and have a best before of one year; keep in the fridge after opening. We find these products taste so fresh and great that most people will consume them within a month or two.