Puits d'Amour x A Paris chez Antoinette Poisson Jam
$24.00
SKU: 41199
Confiture Parisienne and the famous Parisian designer Antoinette Poisson have decided to collaborate in order to create this original yet flavorful jam. Carefully handmade in Paris, this jam is made of fresh redcurrants, raspberries and violet aroma, and is one of the top-sellers of Confiture Parisienne in France.
Its unique texture in between a jam and a jelly, is perfectly suitable as a cupcake filling, but you can also enjoy it on a delicious brioche or simply on toast!
Opt for a brioche bread or a refined pastry, such as a flaky brioche. It will delicately complement dairy desserts such as vanilla panna cotta, crème brûlée, or a lightly sweetened fresh cheese, like a faisselle with honey. In pastry making, it will work wonders on a red fruit tartlet, a light meringue, or even an almond macaron to highlight the subtle balance between the fruity vibrancy of the currants and raspberries and the floral delicacy of the violet.
Fruits (redcurrant, raspberry), cane sugar, lemon, citrus pectin, natural violet flavoring.
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.
