Jams and jellies

Our method

Our jams and jellies begin with a harvest picked at just the right moment, then a slow cook in a copper cauldron. No added pectin and little sugar: we let the fruit speak. Every batch starts with a seasonal harvest, hand-sorted the same day, keeping only fully ripe fruit. For the jams, cooking is done in small quantities, watching the set minute after minute — that's what preserves the vivid colour, the true taste and the melting pieces of fruit. For the jellies, we keep only the juice, patiently extracted then filtered, for a translucent, glossy texture and a delicate fruit flavour. Once potted, they keep for several months in a dry place away from light; once opened, keep them in the fridge and enjoy within a few weeks, on bread, in baking or to liven up a simple plain yoghurt.