Rhubarb cinnamon jam
Ingredients: rhubarb (51%), sugar, lemon juice – acidity regulator, pectin – gelatinizing agent, cinnamon (0,12%)
- with lemon juice, without citric acid
- distinctive sweet and sour taste enriched with cinnamon aroma
- intense, nice color
- gluten free
Manually selected
Only natural ingredients
Traditional recipe
No artificial additives
No gluten
Made in Poland
Probably each of us remembers large rhubarb leaves from home gardens. We can still easily buy them in the markets, and what if we could enjoy the taste of rhubarb all year round. Try our rhubarb jam with cinnamon.
In Poland, rhubarb is considered a vegetable, in the USA it is a fruit.
Raponticin contained in rhubarb, thanks to its estrogenic properties, is helpful in the period of menopause and in the case of problems with acne skin. Rhubarb has antioxidant and anti-allergic properties. In Rhubarb, which is subjected to elevated temperatures, such as during jam production, the polyphenol rapontigenin is produced, which limits the rate of cancer cell division.
Cinnamon has antiviral, antibacterial, antifungal and disinfecting properties. Supports blood clotting, soothes joint pain, has antioxidant properties, supports metabolism.
We make cherry jam with cinnamon from rhubarb stalks cut into small pieces. It has a balanced sweet and sour taste. Instead of citric acid, commonly used in jams, we added lemon juice.
Nutrition Information:
| Energy | 607 kJ/143 kcal |
| Protein | 0,7 g |
| Fat | 0 g |
| – of which saturates | 0 g |
| Carbohydrate | 35 g |
| – of which sugars | 34 g |
| Salt | 0 g |
Pasteurised. Net weight: 235 g. Prepared with 46 g of fruit per 100 g.
The product contains over 30% less sugar than jams with a total sugar content of 60 g per 100 g of product.
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Certified traditional products prepared with simple methods according to preserved, old recipes.
