Gluten free Pellecchiella Apricot
Pellecchiella Apricot Jam gr. 350.
I can already hear the comments: Sincerity&Food talks about extraordinary products, new and unexpected flavours and they make APRICOT JAM? The most classical of the classical products, from pastry to rusks.
All I can say is “taste this one”.
Open it, close your eyes and breath in deeply. It’s the aroma of the fruit ripened under the Vesuvius sun, of a special fruit that is grown only there, small and naturally sweet. It is washed, pitted and cut by hand. Because of the low water content of the fruit, the jam is never cooked for more than 60 minutes, keeping the bright colour and the flavour of the fruit just picked intact.
Be careful: the risk of finishing the jar by the spoonful is very high.
Store the jar in a cool, dry place away from direct light and heat. Once opened, store it in the fridge and use it within a short amount of time.
Pellecchiella apricot 85%, brown sugar.
For me, nothing is as good. When I take the bread out of the oven, I wait impatiently for it to cool, and then I rip off the crunchiest chunk and put a nice spoonful of this jam on it. Pure happiness.
A gourmet starter
This jam contains only 15% sugar and the slightly tart component of the apricot makes it a delicious pairing for ricotta cheese (even better if sheep’s or goat’s milk ricotta) and with aged cheeses.
Values expressed for 100 gr. of product:
|energy||155 kcal /655 kJ|
|- of which sugar||34,00 g|
|- of which saturates||0,00 g|