Details
This summer, Confiture Parisienne is going green. For the new recipe, Confiture Parisienne is heading to the garden. The picking begins with a hint of rose geranium, a few raspberries, and a few strawberries and... hop! Here we are with a new delight in our hands.
Combined with the acidity of the raspberry and the sweetness of the strawberry, the very floral scent of rose geranium brings a little je ne sais quoi to this homemade jam.
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In just one spoonful, the flavor reminds us of walks in the gardens, the sun on the veranda... A real treat!
Tasting Tip:
Sweet: On toast, pancake, scone, or cottage 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.
Tasting Tip:
Sweet: On toast, pancake, scone, or cottage 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.
Ingredients + Benefits
Strawberry, Cane Sugar, Raspberry, Lemon, Citrus Pectin, Natural Rose Geranium 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.
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.