The manufacture of jams
The fruits come from our gardens, including black cherries, blackcurrants, figs and pears.Other fruits are picked directly in the farms of the region, strawberries and raspberries on the farm of Neuvelle (Ladoix-Sérigny, Burgundy), blueberries in Franche-Comté.More generally I am looking for the best terroirs for each fruit, the mirabelles of Lorraine, the chestnuts of the Ardèche, the apricots Bergeron of the Drôme, the cedrats and oranges of Italy, the vanilla of Madagascar, ...
The fruits are washed, peeled and cut into pieces or ground according to varieties and recipes.The proportions of fruit/sugar/lemon juice are adjusted according to the fruits, for example less sugar/more lemon for ripe black cherries and more sugar/less lemon for citrus.
The juice extracted from lemons brings freshness and contributes to a better grip.
The cooking time is as short as possible to preserve the flavour and freshness of the fruit.
The preparation is packaged in 110g or 250g jars.