Provençal Jams & Desserts

In Provence, jam-making is such an established tradition that it punctuates the year as surely as the seasons---"la saison des confitures". In Summer, one cannot escape, almost on a weekly basis, walking into a kitchen under the frenzied supervision of a master jam-maker---the lady of the house, her mother-in-law, or perhaps her ten-year old daughter. Fresh fruits occupy the whole kitchen table, overflowing from saucers and baskets, while pots boil on the flame like those of a sorceress, their magic mixture giving off tantalizing aromas...

jam cauldron ladle blackberries

Meanwhile, an army of "Le Parfait" brand glass jars (the bulgy ones with the orange rubber seal and the metal catch), lined on sheets of paper napkins, stand at attention, waiting to accept the jam burning hot from the pots, before being stowed away in a high and secret shelf, concealed from three-foot tall gourmets. These treasures will remain hidden for a few months, only to reappear in the middle of Winter (when everyone has forgotten about them), adding a little warmth and magic to the colder days of the year.

The life in Provence jams are prepared in Provence in the local tradition of our grande mamans: simmered in open cauldrons with plenty of the best fruits and just the right amount of cane sugar. Their old-fashioned recipes often combine a traditional jam flavor (apricot, strawberry, orange) with one or several rarer ingredients (almonds, rhubarb, lemon & grapefruit) which subtly enhance the jams and bestow them their unique personalities.

Provençal Fig Jam

provence fig jam tartine toast

On the main square of many Provençal villages, fig trees grow and make shade for the locals who play pétanque, a game played with heavy metal balls that roll on the uneven sand. At the end of Summer, fruit is there for the taking. There's nothing like a fig kissed by the sun, right off the tree. It's already like eating jam.

Our Provençal fig jam is full of morsels of figs that ripened on the tree. It is best enjoyed on a baguette or croissant; then, if you feel daring, perhaps dunked into tea or coffee, as the French do...

Apricot Jam with Sliced Almonds

Delicate apricots blended with crunchy sliced almonds make this jam simply delicious… Spread it on toasts, waffles or tarts, and smile.

Strawberry & Rhubarb Jam

Strawberry and rhubarb were made for each other. Strawberry on its own can be too sweet; it is mellowed by the mildly sour rhubarb.

Red Currant & Raspberry Jam

Red currants and raspberry taste delicious on pancakes, scones or toasted bagels. It is also delicious swirled into plain yogurt.

Orange, Lemon & Grapefruit Jam

Together, these three citrus fruits transport you to the sunny climate where they grow. Savor around the clock on a piece of toasted bread, especially with a cup of tea or coffee. If sweet-and-salty is your secret vice, you can also have it with Brie... but make sure no one is looking!

Four Red Fruits Preserves

red currant provence

Strawberry, cherry, red currant, raspberry... Nevermind that these four berries are an antioxydant bomb. Close your eyes, bite into a "tartine" or dig into a morning platter of petits toasts, and find yourself transported into a Provençal kitchen.

Raspberry Preserves

raspberries provence

This jam may remind you of times you ate berries right off the vine.

Blueberry Preserves

The blueberry season is so short, and blueberries are so good... What a relief that blueberry preserves exist.

Strawberry Preserves

Everyone likes strawberry, even those who don't like strawberry!

Fig Compote

The fig tree thrives all over Provence. Walk through a village or in the countryside, your nose will often pick up its lingering perfume, even when the fruit is gone. Turn around, there it is! Our fig compote captures this magical fruit at its best moment so you can have it year-round, perhaps to eat with cottage cheese, to use as a dessert base, or even to accompany turkey and wild game.

Orange Chocolate Dessert Sauce

orange chocolate provence

Just looking at the jar can make your mouth water. In it, we packed the classic marriage of dark chocolate with orange. Keep it on the highest shelves, or it will soon be gone!

Some "gourmands" have it right out of the jar---in the spoon, on a piece of bread, as a dip for strawberries or bananas. That's fine, but please keep your fingers out so we can all enjoy!

Although it loves the personal attention, our orange chocolate sauce has even higher ambitions in the dessert department. Lightly heated, it would love to accompany your ice-creams; gently spread, it will rest on top of your cakes.