Details
Confiture Parisienne created a brand new collection of jams: "Les Duos".
Recipes composed of two “flavors”: a fruit and a flower, like “Orange Kumquat”. Recipes that will make you (re)discover the basics with a little "extra" added.
Recipes that will make you (re)discover the basics but with the addition of a little "twist" .
More
Tasting Tips:
Sweet : On toast, pancake, cake, or cottage cheese. Savory : With foie gras, and long matured cheese (like old comté 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, cake, or cottage cheese. Savory : With foie gras, and long matured cheese (like old comté 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.
Directions
Keep refrigerated after opening and eat quickly.
Ingredients + Benefits
Orange, Cane Sugar, Kumquat, Lemon, 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.
Brand Info
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.