Hibiscus jelly is obtained by cooking fresh hand-picked flowers (calyces) in a sugar syrup in order to extract their flavour. The syrup is then jellified to obtain the desired texture.
Hibiscus Jam's taste is close to Raspberry, Cranberry and Rhubarb, with a slight acidity. 100% NATURAL, non GMO, non irradiated and gluten-free. Processed in a gluten-free facility.
• As an ingredient or filling in pastry and confectionery or simply spread on a slice of bread.
- 50.0 % Sugar, 48.1 % Water (Hibiscus infusion), 1.1 % Lime juice, 0.6 % Pectin, 0.2 % Citric acid.
- Glass pot