Armand Arnal is to Arles what horses, rice, and salt combined are to the Camargue: a question of identity. A committed, Michelin-starred chef, he transformed a former sheepfold into an authentic, organic paradise. So many reasons for Confiture Parisienne to bring together shared values ​​and expertise for the creation of an original peach-tomato jam.

Laura and Nadège:  “It’s a sweet and tangy seasonal jam that perfectly refreshes a slice of buttered country bread. Ideal for breakfast.”

The ingredients

For three pots:

- 500 g (after peeling) of pineapple tomatoes (yellow)
- 250 g (after peeling) of white peaches
- 200 g of cane sugar
- 20 g of lemon juice
- Some citrus peels and/or seeds in a gauze (for pectin)

The recipe

1. Boil water in a saucepan. Meanwhile, remove the stem from each tomato.

2. Place the tomatoes one by one in a colander and place them in boiling water until their skins burst. This is very quick, about 2 minutes per tomato. (Thanks Armand for the technique!)

3. Let them cool to remove their skins without burning yourself.

4. Cut them into pieces of about 3 cm and put them in a saucepan.

5. Clean and peel the white peaches. Remove the pit and cut them into 3 cm pieces. Then add the peach pieces to the pan with the tomatoes.

6. Cover with lemon juice and cane sugar.

7. Soak the citrus or apple peels and seeds contained in the gauze in the mixture. Let stand for about an hour.

8. Then heat over high heat until it boils completely (full rolling boil) and count 10 minutes from boiling. Do not hesitate to skim the surface to remove impurities.

9. Once the 10 minutes have passed, pour the resulting mixture directly into the jars. Close tightly immediately after pouring.

Tip : To keep them longer, sterilize the full, tightly closed jars in a pan of boiling water or in an oven for 5 minutes.

Why white peach? Because its light color allows for a beautiful result after cooking. In addition, it has a sweet, slightly tangy taste. Pineapple tomatoes, on the other hand, stand up well to cooking, are very juicy, very sweet, and fragrant.

Want to try this recipe but can't be bothered to cook it? No problem, it's also available here with its two other friends from the x chassagnette / armand arnal collection.