$24.00
Carrot - Passionfruit – Vanilla
SKU: 43035
The jam that can be eaten with Leon under the neon lights of Pigalle. Lovers of weak sensations, go your way. Here, we are with adults. Carrot jam?! But yes, but not only. Jeannot Lapin's favorite fruit - ask in the neighborhood, everyone knows - goes hand in hand with the sweet passionfruit. And now, in addition, the vanilla titillates everything.
Tasting Advice:
Sweet: On toast, crepes, scones, or white cheese.
Salty: with foie gras, on an old Comté or Gouda 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, crepes, scones, or white cheese.
Salty: with foie gras, on an old Comté or Gouda 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.
Refrigerate after opening and eat quickly.
Carrot, Passion, Cane Sugar, Vanilla, 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.
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.
