$28.00
Cassis Jasmin
SKU: 50148
It takes a real nose (and a palate!) to detect the captivating flavor of this recipe. A blackcurrant jam with that very French je ne sais quoi that makes it a classic for breakfast. Leaving in its wake a scent of intoxicating elegance, jasmine accompanies this intensely tangy berry.
Handcrafted fruit spread prepared in Paris with natural ingredients, without preservatives.
SWEET: On a freshly toasted brioche slice.
Keep refrigerated after opening and eat quickly.
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 a freshly toasted brioche slice.
Keep refrigerated after opening and eat quickly.
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.
Blackcurrant, Lemon, Citrus Pectin, Natural Jasmine Flavor, Cane Sugar.
May contain traces of: egg, nuts, gluten, sesame and milk.
Ingredients may be subject to change. The most accurate and up to date product ingredient list can also found on the product packaging.
May contain traces of: egg, nuts, gluten, sesame and milk.
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.