CONFITURE PARISIENNE | Flower Jelly
The story behind the recipe
Recipes composed of two "flavours": a fruit and a spice like "Grapefruit Flower Tea" allow you to (re)discover the basics with a little "extra" added.
And always for this collection, much more fruit than sugar (we are in fact fruit preparation), unrefined cane sugar, cooking in small quantities in our laboratory in the heart of Paris.
Grapefruit, cane sugar, lemon, flowering tea, citrus pectin
citrus pectin. May contain traces of: egg, peanuts, nuts, gluten, sesame and milk.
On toast, pancake, scone, or cottage cheese.
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.