Recipes with Jams & Spreads

A pink swirl painted inside a tall glass, a straw, and the scent of strawberries rising from something cold and thick. Maison Perrotte’s Dream Strawberry Jam, pure and generous, made from strawberries hand-picked at their full flavor, makes this milkshake taste like a summer afternoon.

Cool, crisp lettuce leaves cupped around creamy curried chicken, almonds for crunch and cilantro for lift: Maison Perrotte’s Mango Chutney, with ginger, golden raisins and mild spices, sweetens the dressing and crowns each bite.

Thick, cold and frothy, with a pinch of cardamom on top, this lassi takes five minutes and one blender. Maison Perrotte’s Mango & Passion Fruit Jam, a gold medalist at the Concours Général Agricole, brings tender mango and a lively tartness.

Crumbled butter cookies, smooth fromage blanc and ribbons of jewel-toned jelly alternate in chilled glasses, topped with a few blueberries: Confiserie Florian’s Violet Jelly lets the scent of violet linger gently on the palate.

The loaf is still warm when the brush passes over it, and the top takes on a shining orange glow. Maison Perrotte’s Maltese Orange Jam, slow-cooked in a copper kettle, gives this everyday yogurt cake its bright, intensely citrusy glaze.

Pressed with a thumb and filled with a drop of rose, twenty little cookies turn golden at the edges for teatime: Confiserie Florian’s Rose Petals Jelly, handcrafted in the Alpes-Maritimes, releases the powerful aroma of its petals.

Whisked into butter in the hot pan, a couple of spoonfuls turn glossy and bright, ready to spill over flaky cod. Maison Perrotte’s Lemon Jam, made from lemons grown in Menton by the Gannac family, is naturally zesty and intensely aromatic.

Goat cheese with strawberry, Comté with mirabelle, blue cheese with caramel apple: a spoon in each little jar and the conversation takes care of itself. Maison Perrotte’s Douce France Jam Gift Box brings twenty-four miniature jars to the board.

A stack of warm crêpes under a clean towel, three little jars open on the table and everyone reaching at once: Maison Perrotte’s Il Était Une Fois Gift Box turns a lazy brunch into a tasting of strawberry, apricot and vine peach with verbena.

Brushed with a sweet-and-sour glaze of jam, soy and fresh ginger, salmon fillets come out of the oven glistening: Maison Perrotte’s Menton Lemon Jam, bright, intensely aromatic and naturally zesty, is as much at home in a sauce for fish as on a buttered croissant.

Ice cream tucked inside golden choux, then a warm, silky sauce poured over until it runs down the sides: Maison Perrotte’s Hazelnut Spread, built on praline, gianduja and a drizzle of hazelnut oil, gives these profiteroles their generous finish.

A warm stack of pancakes, and on top a spoonful of jelly that melts slowly into every layer: Confiserie Florian’s Jasmine Jelly, made from jasmine flower pulp in the traditional manner, perfumes the table like a summer evening.