CONFITURE PARISIENNE | Carrot Passionfruit Vanilla Jam
The story behind the recipe
The jam that is eaten with Leon under the neon lights of Pigalle. Lovers of weak sensations, go on your way. Here, we're all adults. Carrot jam?! Yes, but not only that. Jeannot Lapin's favourite fruit - ask around the neighbourhood, everyone knows it - goes hand in hand with the sweet passion fruit. And now, vanilla adds a touch of titillation to the whole. A jam to be savoured in a small hotel room, paid by the hour it goes without saying. Jar 250g.
In 2015, to revive this Parisian tradition, Nadège Gaultier and Laura Goninet founded Confiture Parisienne with the desire to create exceptional jams using products that are just as exceptional. From ancient times, the "fines bouches" have developed various recipes for preserving fruit by cooking it with wine or honey.
But to taste jams as we know them, we have to wait for the first crusades and the introduction of cane sugar from the Arab world. This luxury commodity allows the transformation of fruit into jam, only reserved for royal tables. At the beginning of the XIXth century, the elaboration of beet sugar democratized this product, in Paris many jam makers opened their shops and supplied themselves with fruit from the surrounding orchards.
Confiture Parisienne recipes have unexpected flavors. But they still are made according to traditional, artisanal methods, without any additives or preservatives. Cooked in small batches in copper cauldrons, each jam is lovingly prepared, with a balance of ingredients that lets each one find its proper place and express its flavor to the fullest.