Place pot on a baking tray. Pre-heated oven 160°C/325°F/Gas 3-4. Fan oven: 140°C/275°F. 30 minutes or longer if required.
Reheat from frozen. Do not pierce, cook with film lid on. Reheat until piping hot. Caution, jam can become very hot.
Store at -18°C, do not refreeze once thawed
sugar, glucose-fructose syrup, gluten free self raising flour [flour blend (rice, tapioca, potato, maize), raising agents (monocalcium phosphate, sodium hydrogen carbonate), thickener (xanthan gum)], water, vegetable oils (rapeseed, palm), raspberry puree (5%), dried egg powder, plum puree (3.5%), apple puree (3%), butter (milk), acidity regulators (citric acid, trisodium citrate), elderberry concentrate, colour (anthocyanins), gelling agent (pectin), natural flavouring.
Please note that recipes or suppliers may change from time to time if we cannot obtain the quality or quantity of ingredients we need, or to improve flavour. While every effort is made to minimise changes, more than one recipe could be available at the same time. We therefore advise that you always refer to the label on your chosen dish as this will show all the ingredients and indicate any allergens used in that specific recipe. If you have any concerns regarding ingredient changes, please contact your local team.
- Low Salt
- Gluten Free
|Per 100g||Per serving|
|of which saturates||3.7g||4.4g|
|of which sugars||44g||52g|