Fruit jams, jellies, chutneys and sweet spreads made in small batches.
Jams & Spreads
Fruit jams, jellies, chutneys and sweet spreads made in small batches: Maison Perrotte’s copper-pot jams and pastry-inspired creations, Anne-Sophie Pic’s spiced pairings, Hédène’s jams made with French honey, Confiserie Florian’s flower jellies and Dammann Frères’ tea jellies.
Most of the jars come from Anjou, in the Loire Valley, where Stéphan Perrotte, named best jam maker in France in 2014 and world jam champion in 2015, cooks fruit slowly in copper pots, with more fruit and less sugar than usual. Chef Anne-Sophie Pic’s jams are made there too, from her recipes. The house works with growers it knows by name and with chosen varieties: the Dream strawberry, for one, is picked by hand by Xavier Burban at La Baule-Escoublac, in Loire-Atlantique.
To taste it at its simplest, try our Vanilla Panna Cotta with Dream Strawberry Jam: fifteen minutes in the kitchen, four hours in the fridge. Read the Maison Perrotte story.
