$9.00
Chestnut Pear Tonka Bean Jam
SKU: 51051
Small pieces of chestnut, refreshing pear, unrefined cane sugar, Tonka bean and a little lemon.
Here is a jam with the flavors of Indian summer. All in half-tones and subtle granulation. The chestnut flours delicately, the pear refreshes with flavor, the Tonka bean comes to play the daughter of the sun.
It is a jam to be enjoyed with a plaid on an old red leather bench in the alleys of Versailles in the company of the ghost of Marie-Antoinette. You can also eat it in an attic while listening to the rain falling on the window.
Tasting tips
Sweet: With a teaspoon directly! On toast, a pancake, on a muffin, or fromage blanc.
Salty: With goat 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.
It is a jam to be enjoyed with a plaid on an old red leather bench in the alleys of Versailles in the company of the ghost of Marie-Antoinette. You can also eat it in an attic while listening to the rain falling on the window.
Tasting tips
Sweet: With a teaspoon directly! On toast, a pancake, on a muffin, or fromage blanc.
Salty: With goat 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.
Chestnut, Pear, Unrefined Cane Sugar, Tonka Bean, Lemon.
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.
