$12.00
Orange Vanilla Jam
SKU: 48108
Confiture Parisienne offers a delicious duo! First, beautiful sweet and slightly acidic oranges to excite your taste buds, then vanilla to soften and bring a soft and sweet touch.
Tasting Tips
SWEET: On a slice of brioche country bread, in your next cake, in an orange vanilla panna cotta.
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.
Orange, Cane Sugar, Lemon, Citrus Pectin, Vanilla.
Ingredients may be subject to change. The most accurate and up to date product ingredient list can also found on the product packaging.
Allergy Warning: May contain eggs, milk, peanuts, sesame and nuts.
Ingredients may be subject to change. The most accurate and up to date product ingredient list can also found on the product packaging.
Allergy Warning: May contain eggs, milk, peanuts, sesame and nuts.
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.
