HUNTER & HILSBERG

Raspberry Preserves — Nutrition Facts & Ingredients

UPC 180001001012 Manufacturer: Hunter & Hilsberg Corporation Jam, Jelly & Fruit Spreads Updated Sep 27, 2026

Per serving (1 Tbsp, 17 g): 45 calories. Per 100 g: 265 calories, 0 g protein, 0 g fat.

Label highlights:

Nutrition Facts

Serving size1 Tbsp (17g)

Amount per servingCalories
45
% Daily Value*
Total Fat 0g 0%
Saturated Fat -- --
Trans Fat --
Cholesterol -- --
Sodium 0mg 0%
Total Carbohydrate 12g 4%
Total Sugars 11.0g
Protein 0g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Calculated from USDA FoodData Central per-100 g data for the stated serving; values may differ slightly from the package label because of FDA rounding rules.

Per 100 g and custom amounts

Nutrition per amount

265 calories in 100 g
Protein0 g
Carbohydrates70.6 g
Sugars64.7 g
Fat0 g
Sodium0 mg
Vitamin A0 mcg
Vitamin C21.2 mg

Where to buy

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Ingredients

Raspberries, Sugar

Frequently asked questions

How many calories are in Raspberry Preserves?

Per 100 g of Raspberry Preserves there are 265 calories.

How much protein is in Raspberry Preserves?

Per 100 g of Raspberry Preserves there are 0.0 g protein.

How many carbohydrates are in Raspberry Preserves?

Per 100 g of Raspberry Preserves there are 70.59 g carbohydrates. Of which 64.71 g sugars.

How much sugar is in Raspberry Preserves?

Per 100 g of Raspberry Preserves there are 64.71 g sugars.

How much sodium (salt) is in Raspberry Preserves?

Per 100 g of Raspberry Preserves there are 0.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.

What are the main ingredients in Raspberry Preserves?

The main ingredients in Raspberry Preserves are: Raspberries, Sugar.

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Level of processing

1
Unprocessed
2 ingredients
UnprocessedUltra-processed

Health checks

Per FDA guidance, 20% DV or more per serving is high; 5% or less is low.

Nutrition breakdown

Macronutrients

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