MacKay's Rhubarb & Ginger Jam
Best Before Date is June 2025
Great served on hot toast or muffins at breakfast to compliment the warmth of the ginger.
Sugar, Rhubarb (33%), Ginger (2%), Gelling Agent: Fruit Pectin, Acidity Regulator: Citric Acid.
Prepared with 35g fruit per 100g. Total sugar content 65g per 100g.