Confiture Parisienne X Claude Monet Gooseberry Lotus Jam
$24.00
SKU: 54826
This recipe draws its inspiration from a cookbook belonging to Claude Monet, in which he shared his own redcurrant jam recipe. To this historic base, Confiture Parisienne has added natural lotus flower flavoring—an echo of Water Lilies (Les Nymphéas), Monet’s iconic masterpiece.
Its soft floral notes evoke childhood sweets, reminiscent of old-fashioned poppy or violet candies. A jam that is both lively and delicate, where fruit meets art and a sense of nostalgia.
Enjoy it on brioche or lightly toasted country bread, or with fresh cheese. It also pairs beautifully with simple desserts, allowing the recipe to fully express itself.
Redcurrant, Cane Sugar, Lemon Juice, Cranberry Juice, Citrus Pectin, Natural Lotus Flower 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.
