Paris d’Amour Jam
$12.00
SKU: 53829
It’s a meeting of opposites: tangy raspberries from Dordogne and delicate elderflowers, blended in a barely sweet, whisper-like harmony. Each jar is handmade under the arches of the Viaduc des Arts, in the only jam factory in Paris, where fruit is gently cooked in copper cauldrons to release its full aroma. Paris d’Amour, a jar full of city and soul, made to gift… or to keep. (But always to enjoy.)
A festive collaboration! Born from the symbol of Paris, city of love, creativity, and connection. Confiture Parisienne and the City of Paris joined forces to create a jam worthy of that spirit. A light, sincere recipe that celebrates love and joyful Parisian festivities, moments to dance, share, kiss… and now, spread.
Enhance your sweet breaks with a slice of fresh bread, a crepe, a waffle, a scone, or cottage cheese.
Raspberry, cane sugar, lemon, natural elderflower flavouring, citrus 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 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.
