Extra Apricot and Nectarine Jam.
The flamboyant colours of the last lights of long, summer days.
Extra Bergeron apricot and nectarine from Chasselay jam. Our jams are made in our workshop in Place Bellecour using seasonal fruits, picked when they are ripe.They are made in a copper cauldron placed over an open fire in small quantities so as to best maintain the flavour of the fruit.
Made in France
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A Word from our Chocolate Master
Our jams are made in our workshop in Place Bellecour using seasonal fruits, picked when they are ripe. Our fruits are cleaned, prepared and chopped before being macerated twice so that the sugar can slowly penetrate the flesh. The jams are then made in small quantities over an open fire in a copper cauldron. This is the best way to make jam quickly and so best maintain the flavour of the fruit. We choose fruit from local growers when it comes to "red fruits" (strawberries and raspberries etc.), apricots, peaches and pears etc. Citrus fruits come from Maison du Citron in Menton.
after opening, keep in the fridge.Sugar, Bergeron apricots, nectarine, lemon, fruit pectin. Jam made with 65g of fruit per 100g. Total sugar content: 60g per 100g.
65x82x65mm - 240g - 26.67 €/kg - Reference: P-00637 - For Products with several flavors, the Chocolate Maker may exceptionnally replace one flavor by another according to production and/or seasonal constraints. Non-contractual photo. Serving suggestion.
Discover more about Maison Palomas
The History of a century-old chocolate factory created in 1917Learn More
The know-how of « Haute Chocolaterie » that distinguishes the Maison PalomasLearn More
The Chocolate Master
Dominique Clerc, Chocolate Master of the Maison Palomas since 2011Learn More
The Haute Couture delight signed by the Palomas and Bucol HousesLearn More
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