Lemon Jam 100% Fruit Organic

How much lemon is in the jar?

Forty-five per cent. The rest brings together rectified concentrated grape juice, which stands in for cane sugar, and fruit pectin as the gelling agent. The Kazidomi lemon jam is made in France from organically grown fruit and comes in a 310 g jar, pale yellow in colour.

Lemon jam or three citrus — which is the sharper?

Lemon on its own, without question: the Kazidomi jam builds on a single fruit at 45%, which gives a bright acidity and a light bitterness. The three-citrus, blending clementine, orange and lemon, rounds the whole thing off noticeably. The lemon jar is for people who like a cutting taste.

What can I make with lemon jam?

As a filling for tartlets and shortbread, on pancakes, or stirred through Greek yoghurt for a quick dessert. The Kazidomi lemon jam also loosens with hot water to glaze a loaf cake, and replaces part of the vinegar in a dressing for fennel or raw beetroot.

Is any sugar added to the lemon jam?

No cane sugar: the sweetness comes from rectified concentrated grape juice, an ingredient drawn from fruit. The Kazidomi recipe runs to three items in total, lemon included. Sugars are therefore present, but they come only from the grape and the lemon, which is what the 100% fruit wording refers to.

How do I keep an opened jar?

In the fridge, closed, and ideally finished within a few weeks. Without cane sugar, the Kazidomi jam is less protected than a traditional recipe once it meets the air. Before opening, a dry, dark cupboard is fine. A wet or greasy spoon dipped into the jar brings mould on faster.