CONFITURE PARISIENNE | Raspberry Apricot Star Anise Jam
The story behind the recipe
The ultimate Rive Gauche jam.
It is probably due to its undescribable taste, is it raspberry ? apricot ? Help us, Marcel, put your madeleine and cup of tea down and try describing this taste. « The trouble in your mind », would say the writer, « is the presence of the star anise ». Unfair. But delicious. 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.