[Handmade Jam] Lemon Enzyme Jam - Recommended as a Souvenir or a Weight Loss Pairing

https://live.staticflickr.com/65535/53540671413_521d16a5b5_o_d.png https://live.staticflickr.com/65535/53539610347_d68c08cd98_o_d.png https://live.staticflickr.com/65535/53539610362_f520b64717_o_d.png https://live.staticflickr.com/65535/53540493551_5d7fee33c1_o_d.png https://live.staticflickr.com/65535/53540916575_20d69e51d1_o_d.png https://live.staticflickr.com/65535/53540916570_cc31942934_o_d.png https://live.staticflickr.com/65535/53539610412_3cc6c2d1ee_o_d.png https://live.staticflickr.com/65535/53540818284_320602c65d_o_d.png https://live.staticflickr.com/65535/53540818289_d742871d9e_o_d.png https://live.staticflickr.com/65535/53539610332_701902ba11_o_d.png https://live.staticflickr.com/65535/53540818314_d15b1513e3_o_d.png ✦Made from waterless fermentation, 100% pulp content. ✦The production process is not heated, and the plant vitamins are retained to the maximum extent. ✦No added commercial pectin, coagulant, pigment or flavor. ✦ Rock sugar & enzyme, mellow taste without being overly sweet. Production method: Natural fermentation Product capacity: 236mL ± 5% Shelf life: two years Storage: Please refrigerate after opening and consume as soon as possible. How to use: Apply or brew, the water temperature is recommended not to exceed 45 degrees. -------------------------------------------------------------------------- Product Q&A Q1: How to make lemon enzyme jam? A1: This is different from the usual method of boiling the fruit with water and then adding commercial pectin. The ingredients for lemon enzyme jam come from the same brewing barrel as the lemon enzyme. Most of the fermentation liquid essence becomes lemon enzyme The pulp and a small amount of liquid are processed by a chopper to form lemon enzyme jam. That’s why our jam is said to be made from 100% fruit pulp and without heating. Q2: What else can you do with lemon enzyme jam besides spreading it on bread? A2: It is suitable for mixing into various dipping sauces, eating with yogurt, making fruit tea, eating with pancakes, etc. In addition, it is also suitable for making desserts such as lemon pie. However, it is recommended to leave an opening when baking to allow the baking smell to escape. Because this product has been baked, the fermented smell will be stronger. If there is no opening to let the smell out, the desired flavor may not be achieved when you put it in your mouth. Q3: What is the difference between lemon enzyme jam and other lemon jams? A3: 1. Lemon enzyme jam is fermented without being heated, so the nutrients are not destroyed, and after being processed by microorganisms, the nutrients are easier to absorb. 2. Lemon enzyme jam does not contain commercial pectin, coagulants, pigments, flavors and other additives, and does not have a chemical taste. 3. Lemon enzyme jam contains additional nutrients such as postbiotics and lemon polyphenols, which further enhances the nutritional value Q4: Who is not suitable to eat lemon enzyme jam? A4: Patients with gastric ulcer. Lemon enzyme jam is usually sour and may aggravate symptoms for patients with gastric ulcers. Q5: Can vegetarians eat lemon enzyme jam? A5: Yes! Vegetarians can drink it safely as it does not contain any animal ingredients.