Cassis Jasmin
$12.00
SKU: 46475
It takes a real nose (and a palate!) to detect the captivating flavor of this new recipe. A jam of memories of Cassis fruit with that very French je ne sais quoi that makes it a classic of our breakfast. Leaving in its wake a scent of intoxicating elegance, the jasmine accompanies this intensely tangy berry.
Tasting tips:
Forget complicated breads. This blackcurrant-jasmine jam deserves a traditional baguette or lightly toasted country bread, just enough to reveal the jasmine. Also try it with plain yogurt or a cream cheese like ricotta or burrata, for a subtle contrast to the blackcurrant's tartness. Alternatively, a shortbread cookie will do the trick—every sweetness always hides a hint of bitterness.
Forget complicated breads. This blackcurrant-jasmine jam deserves a traditional baguette or lightly toasted country bread, just enough to reveal the jasmine. Also try it with plain yogurt or a cream cheese like ricotta or burrata, for a subtle contrast to the blackcurrant's tartness. Alternatively, a shortbread cookie will do the trick—every sweetness always hides a hint of bitterness.
Blackcurrant, Cane Sugar, Lemon, Citrus Pectin, Natural Jasmine Flavor.
Ingredients may be subject to change. The most accurate and up to date product ingredient list can also found on the product packaging.
Ingredients may be subject to change. The most accurate and up to date product ingredient list can also found on the product packaging.
In 2015, to revive a Parisian tradition, Nadège Gaultier and Laura Goninet founded Confiture Parisienne with the desire to create exceptional jams using products that are just as exceptional.
Since ancient times, foodies have developed various recipes for preserving fruits by cooking them with wine or honey.
But to taste jams as we know them, you have to wait for the first crusades and the introduction of cane sugar from the Arab world. This luxury food allows the transformation of fruit into jam, only reserved for royal tables. At the beginning of the 19th century, the production of beet sugar democratized this product. In Paris, many jam makers opened their stalls and supplied themselves with fruit from the surrounding orchards.
Since ancient times, foodies have developed various recipes for preserving fruits by cooking them with wine or honey.
But to taste jams as we know them, you have to wait for the first crusades and the introduction of cane sugar from the Arab world. This luxury food allows the transformation of fruit into jam, only reserved for royal tables. At the beginning of the 19th century, the production of beet sugar democratized this product. In Paris, many jam makers opened their stalls and supplied themselves with fruit from the surrounding orchards.
