Recipes with Jams & Spreads

Lamb chops seared hard, then brushed with a warm glaze flecked with fresh thyme leaves: Maison Perrotte’s Apricot & Wild Thyme Jam, created with chef Jean Sulpice, brings sun-ripened fruit and a gentle herbal freshness to the plate.

Crackling chicken skin lacquered with apricot, then a tingle, a citrus flash that recalls grapefruit: whisked with a little soy sauce, Maison Perrotte’s Apricot & Timut Berries Jam glazes the thighs in their final minutes in the oven.

Break through the crust of a baked Camembert and it runs; spoon warm jam over it and the table goes quiet. Maison Perrotte’s Apple, Salted Butter Caramel & Calvados Jam, like a tarte tatin in a jar, brings buttery roundness and warmth.

The cheddar slumps over the hot patty under its lid, the bun is toasted, and a spoonful of chutney goes underneath. Maison Perrotte’s Apple Onion & Balsamic Chutney, made in small batches by Stéphan Perrotte, adds a gently tangy, rounded finish.

Crisp, pale endive leaves, crumbled blue cheese and toasted walnuts meet an unexpected dressing, deep purple and herbal. It starts with Maison Perrotte’s Wild Blueberry, Mint & Green Chartreuse Jam, from Anne-Sophie Pic’s recipe, woodland first, then bright.

Under the glossy ganache, a hidden spoonful of jam waits for the first bite, tart and roasted at once. Maison Perrotte makes this Raspberry & Brazilian Coffee Jam from a classic recipe by chef Anne-Sophie Pic, a natural match for dark chocolate.

Golden bread that crunches, aged cheddar pulling into strings, and a thin layer of something fruity and smoky: Maison Perrotte’s Orange & Smoked Orange Hibiki Whisky Jam, from a recipe by Anne-Sophie Pic, gives this grilled cheese a long finish.

Two minutes a side in a very hot skillet, then thirty seconds under a spoonful of glaze: Maison Perrotte’s Grapefruit, Turmeric & Orange Blossom Jam, from a recipe by chef Anne-Sophie Pic, gives the scallops a floral, gently spiced bitterness.

Two golden sponges, a thick layer of jam and a snowfall of powdered sugar: Maison Perrotte’s Dream Strawberry Jam, pure and generous, gives this cake the taste of a French summer.

Pink ribbons swirled through white yogurt with the tip of a skewer, then a long wait in the freezer: Maison Perrotte’s Dream Strawberry Jam, pure and generous, made from strawberries hand-picked in Loire-Atlantique, brings the taste of a French summer to these pops.

Behind each crackling golden twist hides a ribbon of Maison Perrotte’s Williams pear chocolate spread, the poire Belle-Hélène duet of sweet, fragrant pear and deep Sao Palmé chocolate, baked in puff pastry.

Opened in the morning, each jar reveals a deep violet swirl through the creamy oats: Maison Perrotte’s wild blueberry jam, jewel-toned and remarkably intense, brings fruit and woodland to a breakfast made the night before.