[Sauce Preparation] Lemon Enzyme Jam 220g - 100% lemon pulp - no added commercial pectin

https://live.staticflickr.com/65535/53540671413_521d16a5b5_o_d.png https://live.staticflickr.com/65535/53539610347_d68c08cd98_o_d.png https://live.staticflickr.com/65535/53539610362_f520b64717_o_d.png https://live.staticflickr.com/65535/53540493551_5d7fee33c1_o_d.png https://live.staticflickr.com/65535/53540916575_20d69e51d1_o_d.png https://live.staticflickr.com/65535/53540916570_cc31942934_o_d.png https://live.staticflickr.com/65535/53539610412_3cc6c2d1ee_o_d.png https://live.staticflickr.com/65535/53540818284_320602c65d_o_d.png https://live.staticflickr.com/65535/53540818289_d742871d9e_o_d.png https://live.staticflickr.com/65535/53539610332_701902ba11_o_d.png https://live.staticflickr.com/65535/53540818314_d15b1513e3_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 lemon enzyme jam? A1: It is different from the usual method of boiling fruits with water and then adding commercial pectin. The ingredients of lemon enzyme jam come from the same brewing barrel as lemon enzyme. Most of the fermentation liquid essence becomes lemon enzyme The pulp and a small amount of liquid are processed by a chopper to form lemon enzyme jam. That's why our jam is said to be 100% pulp and made without heating. Q2: What else can lemon enzyme jam be used for besides spreading 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 lemon 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 lemon enzyme jam and other lemon jams? A3: 1. Lemon enzyme jam is not heated but fermented, so the nutrients are not destroyed, and processed by microorganisms, making the nutrients easier to absorb. 2. Lemon enzyme jam does not add commercial pectin, coagulants, pigments, flavors and other additives, and will not have a chemical smell. 3. Lemon enzyme jam contains additional nutrients such as postbiotics and lemon polyphenols, which further enhances the nutritional value. Q4: Who is not suitable for eating lemon enzyme jam? A4: Patients with gastric ulcer. Lemon enzyme jam is usually acidic and may aggravate the symptoms of gastric ulcer patients. Q5: Can vegetarians eat lemon enzyme jam? A5: Yes! Vegetarians can safely drink it as it does not contain any vegetarian ingredients.