The tradition
------- up to date

In 2015, to revive this Parisian tradition, Nadège Gaultier and Laura Goninet founded Confiture Parisienne with the desire to create exceptional jams using equally exceptional products.

Originally ----
was the sugar

Since ancient times, gourmets have developed various recipes for preserving fruit by cooking it with wine or honey.

But to enjoy jams as we know them, we had to wait until the first Crusades and the introduction of cane sugar from the Arab world. This luxury commodity allowed the transformation of fruit into jam, reserved only for royal tables. At the beginning of the 19th century, the development of beet sugar democratized this product, and in Paris, many jam makers opened their shops and sourced their fruit from the surrounding orchards.

Flavors
----- unpublished

Confiture Parisienne recipes boast unique flavors. They are made using traditional, artisanal methods, without any additives or preservatives.

Cooked in small batches in copper cauldrons, each jam is carefully prepared, all its ingredients integrated with balance to find their exact place and express all their flavor.

 Discover our jams

Reserving the delights of Confiture Parisienne for breakfast or children's snacks would be a crime of "lèse-gourmandise"

Top a shaving of parmesan with a touch of fig, honey and olive oil or garnish a roast poultry with a spoonful of Mirabelle de Lorraine and saffron threads and discover surprising jams with unique flavors.

 Discover our range

Discover & come