Wanted since prehistoric times, blueberries owe their renoisseur to both flavor and abundance. In our climates, in fact, no other wild fruit is offered with such profusion to the harvester. The extension of cranberry spots compensates for the smallness of the berries. The harvest for the jam industry is carried out with a kind of rake maneuvered with an outstretched arm, in the thick of the bushes.

With a 5 or 6 % sugar, with citric acid, malic, quinine, tannin, dye pectin, blueberries do not claim to occupy the rank of food of high nutritional value. However, they lend themselves a lot in pastry, from canapés to jellies, as well as liquor. The juice, obtained by pressure still fresh, after cooking with added sugar gives an excellent syrup to be used, diluted, as a drink for healthy and sick. Pleasant on the palate, useful, like all wild fruits, moderately acidic, in the states of demineralization and avitamins. Cranberry is deserving of greater attention for its remarkable therapeutic properties. Astringent with its tannin, antiseptic thanks to the nature of its glucosic dye substance.

It is used for internal and external use, without contraindications to be feared. Cranberry is a simple antidiarronic of great value, the decoction of dried berries is able to sterilize in 24 hours, colibacilli crops and microbial types of typhoid type (Bernstein, British med. Journ., 1903). In this form, or with the juice of fresh berries during the season, blueberry is one of the best plant medicines in acute enteritis, intestinal colibacillosis, infant diarrhea and is a valuable aid in dysentery.

Ingredients: blueberries, brown sugar, lemon juice.
Fruit used 60g per 100g of finished product. Total sugars 55g per 100g of product.
Gelificant: pectin.
No added preservatives, gluten-free.

Average nutritional values per 100g of product:Energy 590 kJ / 141 kcal, Carbohydrates 34.6 g, (of which Sugars 33.3 g), Fat 0.1 g (of which Saturated Fats 0 g), Protein 0.6 g

Made in Tuscany (Italy)

VASE G. 340