$30.00
Vintage Champagne Rosé Jelly
SKU: 47451
Golden jam? Sparkling and bright as a glass of champagne. It's made with rosé champagne lightly topped with white Muscat grapes, Pinot grapes and Madagascar vanilla. An ideal jam to offer to grilled sea bass, plate of Serrano ham, grilled toast or your aunt of Deauville.
Tasting Advice:
Sweet: On toast, pancake, scone, or cottage cheese. Savoury: With foie gras, duck breast, fish and cheese.
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.
Sweet: On toast, pancake, scone, or cottage cheese. Savoury: With foie gras, duck breast, fish and cheese.
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.
Handcrafted fruit spread made in Paris with natural ingredients without preservatives.
Ingredients:
Champagne Mosaïque Jacquart, White Grape Juice, Black Grape Juice, Apple, Unrefined Cane Sugar, Vanilla, Natural Pectin.
Ingredients may be subject to change. The most accurate and up to date product ingredient list can also found on the product packaging.
Ingredients:
Champagne Mosaïque Jacquart, White Grape Juice, Black Grape Juice, Apple, Unrefined Cane Sugar, Vanilla, Natural Pectin.
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.
