$9.00
Apricot
SKU: 44919
Confiture Parisienne selects the best varieties of fruits from French cultivation, to create a range of "single fruit" jams.
A delicate preparation where each fruit fully reveals all its flavors, this is the new collection "L'Unique" of Confiture Parisienne.
Tasting tips
Sweet: on a slice of buttered sourdough bread with a squeezed orange juice. Close your eyes ...happiness ...
You will find the Confiture Parisienne French apricot selected among the best producers of Roussillon (thank you, Thibaut Pique!).
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 a slice of buttered sourdough bread with a squeezed orange juice. Close your eyes ...happiness ...
You will find the Confiture Parisienne French apricot selected among the best producers of Roussillon (thank you, Thibaut Pique!).
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.
Apricot, Unrefined Cane Sugar, 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.
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.
