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Wilkin & Sons four special preserves 4x42g

£4.10 (£2.45 per 100g)

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Product Summary

Apricot with Armagnac Extra Jam Orange with Malt Whisky Marmalade Fine Cut Peel Strawberry with Champagne Extra Jam Raspberry & Cassis Extra Jam

Apricot with Armagnac Extra Jam

Ingredients

Sugar, Apricots, Armagnac (4%), Acidity Regulator: Citric Acid, Prepared with 70g of Fruit per 100g, Total Sugar content: 67g per 100g

Nutrition

Typical values per 100g
Energy 1139kJ   
Energy 272kcal   
Fat 0g   
Of which Saturates 0g   
Carbohydrate 68g   
Of which Sugars 68g   
Protein 0g   
Salt 0g   

Orange with Malt Whisky Marmalade Fine Cut Peel

Ingredients

Sugar, Seville Oranges, Malt Whisky (4%), Gelling Agent: Citrus Pectin, Prepared with 67g of Fruit per 100g, Total Sugar content: 67g per 100g

Nutrition

Typical values per 100g
Energy 1119kJ   
Energy 267kcal   
Fat 0g   
Of which Saturates 0g   
Carbohydrate 67g   
Of which Sugars 67g   
Protein 0g   
Salt 0.06g   

Strawberry with Champagne Extra Jam

Ingredients

Sugar, Strawberries, Champagne (4%), Gelling Agent: Citrus Pectin, Acidity Regulator: Citric Acid, Prepared with 55g of Fruit per 100g, Total Sugar content: 67g per 100g

Nutrition

Typical values per 100g
Energy 1143kJ   
Energy 270kcal   
Fat 0g   
Of which Saturates 0g   
Carbohydrate 66g   
Of which Sugars 65g   
Protein 0g   
Salt 0g   

Raspberry & Cassis Extra Jam

Ingredients

Sugar, Raspberries, Cassis (4%), Gelling Agent: Citrus Pectin, Acidity Regulator: Sodium Citrate, Prepared with 55g of Fruit per 100g, Total Sugar content: 67g per 100g

Nutrition

Typical values per 100g
Energy 1160kJ   
Energy 273kcal   
Fat 0g   
Of which Saturates 0g   
Carbohydrate 66g   
Of which Sugars 65g   
Protein 0.7   
Salt 0.02   

Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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