[Apple Pectin] Apple Enzyme Jam 220g - 100% apple pulp - no added commercial pectin

https://live.staticflickr.com/65535/53539577392_70d6aee67f_o_d.png https://live.staticflickr.com/65535/53540884495_41234ea735_o_d.png https://live.staticflickr.com/65535/53540785154_ce65f69e88_o_d.png https://live.staticflickr.com/65535/53540785164_9e3e01c1fa_o_d.png https://live.staticflickr.com/65535/53540785144_a22f5b1a46_o_d.png https://live.staticflickr.com/65535/53540460666_9564a64b25_o_d.png https://live.staticflickr.com/65535/53540884520_4e24709217_o_d.png https://live.staticflickr.com/65535/53540638573_180092aabd_o_d.png https://live.staticflickr.com/65535/53540785114_9cdef03a9b_o_d.png https://live.staticflickr.com/65535/53540884455_cdb4a33f8f_o_d.png https://live.staticflickr.com/65535/53540884465_43273cfcd2_o_d.png ✦Produced by anhydrous fermentation, 100% pulp content. ✦The production process is not heated, so the plant vitamins are retained to the maximum extent. ✦No added commercial pectin, coagulants, pigments, and flavors. ✦Rock sugar & enzymes, the taste is warm and not too sweet. Production method: natural fermentation Product capacity: 236mL ± 5% Shelf life: two years Storage method: After opening, please place it in the refrigerator and consume it as soon as possible. Usage: Apply or brew. The water temperature is recommended not to exceed 45 degrees. -------------------------------------------------- -------------------------- Product Q&A Q1: How to make apple enzyme jam? A1: It is different from the usual method of boiling fruits with water and then adding commercial pectin. The ingredients for apple enzyme jam come from the same brewing barrel as apple enzyme. Most of the fermentation liquid essence becomes apple enzyme The pulp and a small amount of liquid are processed by a chopper to form apple enzyme jam. That's why our jam is said to be 100% pulp and made without heating. Q2: What else can you do with apple enzyme jam besides spreading it on bread? A2: It is suitable for mixing into various dipping sauces, eating with yogurt, making fruit tea, eating with waffles, etc. In addition, it is also suitable for making desserts such as apple pie. However, it is recommended that there be an opening when baking to allow the smell of baking to escape. Because after this product is baked, the fermented smell will be stronger. If there is no opening to allow these smells to escape, the desired flavor may not be achieved in the mouth. Q3: What is the difference between apple enzyme jam and other apple jams? A3: 1. Apple enzyme jam is not heated but fermented, so the nutrients are not destroyed, and processed by microorganisms, making the nutrients easier to absorb. 2. Apple enzyme jam does not add commercial pectin, coagulants, pigments, flavors and other additives, and will not have a chemical smell. 3. Apple enzyme jam contains additional nutrients such as postbiotics and apple polyphenols, which further enhances the nutritional value. Q4: Who is not suitable for eating apple enzyme jam? A4: Patients with gastric ulcer. Apple enzyme jam is usually acidic, which may aggravate the symptoms of gastric ulcer patients. Q5: Can vegetarians eat apple enzyme jam? A5: Yes! Vegetarians can safely drink it as it does not contain any vegetarian ingredients.