$24.00
La Confiture Sportive
SKU: 50383
In this recipe, you'll find two summery flavors: Dordogne raspberry and lingonberry. Lingonberries are renowned for their benefits, as they contain dietary fiber and vitamin C. As well as being delicious, it's also very good for your health! Accompanied by a delicate touch of jasmine, this floral jam is perfect for all sportsmen and women and ideal for sweetening your Fromage Frais or Faisselle!
This jam has very little sugar. It contains only 25% unrefined Rapadura sugar, which is half as much as a normal jam!
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.
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.
Rapadura Sugar, Cranberries, Lemon Juice, Citrus Pectin, Natural Jasmine Flavor.
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.
