Choose the best fruits.
Confiture Parisienne is made with the tastiest varieties of the finest fruits. The strawberry is a Mara des bois, the apricot comes from Roussillon, the raspberry from Willamette, and the pear is a Williams. And when we use carrots, we choose them young, picking them with their tops. A slight difference in taste between two jars of the same recipe may occur. This is proof that our production is artisanal and that our jam can vary significantly depending on the arrival of fruit and the seasons.

Use only unrefined cane sugar.
Brighter in color but harmful to health, white sugar is banned from our jams. Our jam is therefore darker in color than industrial jams. It respects our policy: good in the mouth, good for the body.

Respect the two-cooking rule.
Our recipes are created by culinary chefs and then executed by our master jam maker and his team to faithfully reproduce the original recipe. We make each of our jams in two stages: an initial cooking the day before so that the fruit "opens up" to the sugar, an overnight resting period so that the fruit can release all its aromas and the sugar penetrates to its heart. And a second cooking the next day to obtain the ideal taste and consistency.

Cook in small quantities to the minute.
Our jams are cooked in quantities of 4kg of fruit, no more, so that the heat is even and the aromas of our fruits are preserved thanks to a short cooking time. The expert eyes of our master jam maker allow us to stop the cooking process to the minute.

Protect the jam from light.
The white lacquer coating our jars allows us to optimize the preservation of our recipes by protecting them from light. And our jars are fully recyclable.