Recipes with Jams & Spreads

Fruit juices bubbling up through a golden, buttery crust, a scoop of vanilla ice cream melting on top: Maison Perrotte’s Green Rhubarb Jam, sweet and tangy with a fresh, vegetal brightness, brings spring to the strawberries in any season.

Balsamic vinegar lifts the browned bits from the skillet, then a spoonful of jam turns the sauce glossy over tender pork chops: Maison Perrotte’s Purple Fig Jam, rich, deeply sweet and gently tangy, lends the generous character of ripe figs to a savory dish.

A crusty baguette for the train, the park or a picnic blanket, with cured ham, goat cheese and arugula inside. Maison Perrotte’s Fig, Onion & Pepper Chutney, sixty percent fig with rare Voatsiperifery pepper, ties it together with a gentle warmth.

By morning, the oats have softened overnight around a swirl of jam, ready for orange segments and toasted almonds: Maison Perrotte’s Orange Jam, bright and sun-ripened with a pleasantly bitter finish, wakes up the palate before the day begins.

Pale, crumbly cookies that almost melt before the bite, sandwiched with a thick layer of milk caramel and rolled in coconut: Maison Perrotte’s Dulce de Leche, slow-cooked from organic Normandy milk and sugar, is the soft heart of each alfajor.

Under a glossy dark ganache hides a thin layer of marmalade, and every slice gets one more dab on top: Maison Perrotte’s Bigarade Orange Jam, bitter-orange marmalade at its most classic, sets its vivid balance of bitterness and sweetness against the chocolate.

Just before serving, a bright red layer settles over the pale, trembling cream. Maison Perrotte’s Dream Strawberry Jam, made from strawberries hand-picked in Loire-Atlantique by grower Xavier Burban, is pure and generous against the vanilla.

Following Basque custom, thin slices of Ossau-Iraty on toast are crowned with Hédène’s Black Cherry Jam with Heather Honey, melting and intense, its deep black cherry fruit softened by the warm, slightly malty sweetness of heather honey.

Warm banana pancakes piled high, each spread with a teaspoon that melts at the edges, diced mango on top: Maison Perrotte’s Dark Chocolate Coconut Spread, deep and gently toasty, carries a warm breeze from the tropics.

Rich Brillat-Savarin on toasted walnut bread wants something bright, and Hédène’s Apricot Jam & Chestnut Honey answers with slightly tart apricot first, then the woody warmth of chestnut honey on the finish.

No match, no flames, just folded crêpes turning slowly in a bubbling orange sauce until they glisten. Maison Perrotte’s Crêpe Suzette Jam, candied orange warmed by Cointreau, brings all the glamour of the flambéed classic to a weeknight.

Thirty seconds of basting is all it takes: the butter foams, the jam melts into it, and the scallops gleam. Maison Perrotte’s Citrus Limetta Jam, made from a rare citrus as fragrant as bergamot, lends a fresh, delicately perfumed finish.