$24.00
Figue Noire with Sweet Spices
SKU: 49282
Confiture Parisienne likes to take you into unknown territory with recipes that may seem classic, but have that little extra ingredient.
What better way to kick off the festive season than with a black fig jam and... a touch of sweet spices. All French, of course, and made in the only jam factory in Paris!
What better way to kick off the festive season than with a black fig jam and... a touch of sweet spices. All French, of course, and made in the only jam factory in Paris!
First, soft black figs harvested in the south of France and preserved in a cauldron of cane
sugar to retain all their flavor. Then finely chopped orange and lemon peel to add a little
acidity.
Add to this a gentle blend of spices with comforting flavors to bring out the 'rounded' taste of the fig pieces: cinnamon, star anise, ginger, green cardamom and Kampot pepper from Cambodia.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Add to this a gentle blend of spices with comforting flavors to bring out the 'rounded' taste of the fig pieces: cinnamon, star anise, ginger, green cardamom and Kampot pepper from Cambodia.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Black Fig, Cane Sugar, Pectin, Lemon Juice, Orange Zest, Lemon Zest, Cinnamon, Star Anise, Powdered Ginger, Green Cardamom, Kampot Black Pepper.
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.
