Herms Celler Vermouth Jam
savourshop.es
€4.80
is on back order
Product: liquid vermouth jam , ideal to accompany cheeses.
Preparation: To obtain the jam, the liquid vermouth is first cooked. During cooking, a little "brown" sugar and natural pectin (a neutral substance found in many plant tissues and used in food to give consistency to jam and gelatin) are added so that it "sets." It is then packaged and left to oxygenate for 20 days for the "vacuum" effect that allows it to be kept closed for 2 years.
Ingredients: vermouth, brown sugar, natural pectin and lemon.
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