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Confiture Parisienne - Lady Marmelade
Regular price $22.00 USDRegular price -
Confiture Parisienne - Orange Vanilla Jam - 3.5 oz.
Regular price $11.00 USDRegular price
About Confiture Parisienne
- Based in
- Paris, France
- Founded
- 2015
- Known for
- small-batch Paris jams cooked in copper pans
Laura Goninet and Nadège Gaultier founded Confiture Parisienne in 2015 to bring jam-making back to Paris. Their workshop is under the arches of the Viaduc des Arts, at 17 avenue Daumesnil in the 12th arrondissement.
The jams are cooked in small batches in copper pans, with no additives or preservatives. They use unrefined cane sugar and keep the finished sugar level at about 25 to 50%, which the company compares with a minimum of 55% for a classic jam, a choice it says lets the fruit express itself. Fruit is bought in season from small growers, from France when possible. The workshop regularly opens to chefs and renowned houses, and each collaboration yields a special edition.
Confiture Parisienne questions
Why does Confiture Parisienne cook in copper pans?
Copper conducts heat very well, so fruit and sugar heat quickly and evenly, and the cook can control the temperature closely. That lowers the risk of the sugar caramelizing, which can compromise the fruit's natural flavor. Confiture Parisienne cooks every jam in small batches in copper pans at its workshop under the Viaduc des Arts in Paris.
Why does Confiture Parisienne use less sugar than a classic jam?
Its finished jams are about 25 to 50% sugar, made with unrefined cane sugar, which the company compares with a minimum of 55% for a classic jam; it says the choice lets the fruit express itself. Sugar helps preserve jam, and the National Center for Home Food Preservation notes that lower-sugar spreads may have a shorter refrigerated shelf life, so keep an opened jar in the refrigerator and use it sooner.
