Fruit preparation · 67% fruit · 250 g jar
Discover a Confiture Parisienne recipe selected by Danielle REYNIER, cooked in small batches in a copper cauldron at the Viaduc des Arts workshop. Free from preservatives, it is made with unrefined cane sugar.
The flavors of autumn
Chestnut brings its finely velvety texture, pear a tender and fragrant freshness, while tonka bean unfolds its warm and sunny notes. A combination full of nuances and delicate textures, evoking the soft colors of Indian summer.
Our serving suggestions
Enjoy it on a brioche or toast, with crêpes, or in a fromage blanc. A gourmet touch to share at breakfast or snack time.
Ingredients
Pear, chestnut, tonka bean, lemon, unrefined cane sugar, citrus pectin.
Danielle REYNIER tells you everything!
How to store the Chestnut Pear Tonka Bean jam?
Before opening: store in a dry place, at room temperature and away from light. After opening: keep refrigerated and finish within three weeks.
What percentage of fruit is in the Chestnut Pear Tonka Bean jam?
67% fruit.
Is the Chestnut Pear Tonka Bean recipe a jam or a fruit preparation?
It is a fruit preparation: a recipe that prioritizes the richness of the fruit, with less sugar than a classic jam.
Where is the Chestnut Pear Tonka Bean jam made?
The Confiture Parisienne house, founded in 2015, makes this recipe at 17 avenue Daumesnil, in the 12th arrondissement of Paris, near Bastille. Its glass-walled laboratory allows you to see the production. It is cooked in small batches in a copper cauldron, without preservatives.
What is the texture of the Chestnut Pear Tonka Bean jam?
A generous preparation with tender pieces of fruit.
Confiture Parisienne… a little history.
In the 19th century, jam makers had shops in the upscale neighborhoods and sourced their fruit from the orchards of Île-de-France. Cane sugars arriving from the colonies, then beet sugar, had democratized a product previously reserved for royal tables. This tradition was lost with the century. Not a single jam factory remained in Paris.
In 2015, Nadège Gaultier and Laura Goninet decided to bring it back to life. Not out of nostalgia—but for the love of fine food. With the desire to create exceptional jams, using equally exceptional ingredients.
Their first recipes were developed in their respective kitchens. Then they settled in the heart of the 12th arrondissement, in a workshop where each jam is made before your eyes, in small quantities, in copper cauldrons.
Today, Confiture Parisienne is the only artisanal jam factory in Paris. The only one, but certainly not the last.