Children's favorite: a stewed strawberry, without pieces, and not very sweet. We cook all the mixed ingredients over a high heat between 20 and 30 minutes depending on the fruit, mixing regularly, in small pots (maximum 4 kg of fruit for the most fragile varieties). This allows more precise control of cooking, and much less distorts the fruit. The use of very good quality fruit is essential to obtain a tasty jam, rich in fragrance. The sugar is there for conservation but it will in no case be able to hide a low quality fruit. The best jams are those prepared with seasonal fruits, picked when ripe and soaked in their natural sugar.
For breakfast, snack, on a sandwich, in a yogurt and also in your pastry creations. Keep cool after opening and consume quickly.
The house was created by Lise Bienaimé, this one is in line with her great-grandfather, who had his own trade in fine products rue du Faubourg Saint-Honoré in Paris. He lovingly made his canned fruit. It is he who transmitted to Lise her immoderate taste for the exquisite fruity delicacy. Lise beloved, greedy born, composed with love and humor her own collection, festive and colorful, from the great classics to mixtures the most singular. In all, a hundred flavors, succulent secrets, blackberries and blackberries and sweet secrets! Not too much, to preserve the soul of the fruit, just enough to reveal its finesse. The recipes, original or inspired by regional flavors, draw their character from the quality of the selected ingredients. La Chambre aux Confiture production workshop nestles in the sum, in Picardy where fruits, flowers, plants and spices are mixed in the greatest secrecy! There, the house's jam maker passionately explores new associations for which each ingredient is meticulously prepared, cut, assembled and cooked by a small dedicated team. Inspirations snapped up and savored according to the winds and around the paths by each of the jammers.
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Preparation based on seasonal fruits picked at maturity. 200g Pot
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