MacKay's Rhubarb & Ginger Jam

Best Before Date is June 30th, 2025

Great served on hot toast or muffins at breakfast to compliment the warmth of the ginger.

Ingredients: 

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.