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Bergeron Apricot Jam

Alain Milliat chose the BERGERON variety for its flavours more acidulated than the Rouge du Roussillon.

It is only produced in north of Lyon and of Montélimar.

Brand : Alain Milliat
Ingredients : 

prepared with: 63 grams of fruit per 100g, total sugar content : 57g per 100g, gelling agent: pectin

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