Hartley best of Apricot
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 254 kcal | 13% |
| Fat | 0.40 g | 1% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 61.0 g | 23% |
| of which sugars | 52.8 g | 59% |
| Protein | 0.50 g | 1% |
| Salt | 0.08 g | 1% |
Open Food Facts, ODbL, record updated 19 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Sugar, Apricots, Water, Gelling Agent: Pectin, Acid: Citric Acid, Acidity Regulator: Sodium Citrates. Prepared with 40g of fruit per 100g. Total sugar content 61g per 100g
- E330Citric acidAntioxidant · Sequestrant
- E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
- E440PectinsEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
58% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Apricot jams” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Apricot jams”: 1.69 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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