Each recipe is traditionally made in copper cauldrons, liberating all the aromas of the produce. These are seasonal, worked by hand and in small quantities to ensure top quality jams.
The Unique range
The fruit, chosen from French and European producers, is only worked with non-refined cane sugar and natural pectin, so the full taste and texture are revealed. In apricot, strawberry and raspberry the Unique range offers you a real taste of fresh fruit.
The signature range comprises original recipes with surprising flavours. The jams are prepared in such a way that a perfect balance is achieved between all the different ingredients. All the ideas are those of co-founders Laura and Nadège, with the help of their team.
Confiture Parisienne also offers a "cream spread": made of 60% Piedmont hazelnuts, almond praline and cocoa, the pot is decorated with tempting illustrations by artist Soledad Bravi.
Our Bespoke creations
For events and holidays, Confiture Parisienne collaborates with other brands to prepare original recipes.
Created in 2017 for Mother's Day, Puits d'Amour is a collaboration with the wallpaper brand Antoinette Poisson. The recipe was born with the discovery of the original recipe for Puits d'Amour in the archives: it was created by the chef to Louis XV for his favourite, Madame de Pompadour - her real name Jeanne-Antoinette Poisson. The pastry was filled with a jelly of redcurrant, raspberry and violet.
The Framboise Fleurie, created for Mother's Day 2018, reworks the childhood jam recipe of Morgane Sézalory, founder of the fashion brand Sézane. Made of raspberry, geranium rosa, pistachio and pine nuts, this jam comes in a box decorated like a Sézalory floral dress.
Spring 2018 saw the birth of two new creations: Yellow Tomato - Poached Pear and Red Tomato - Rapadura sugar. The tomatoes used in these summery recipes come straight from Italy, from the grocery Al Dente la Salsa. These are sweetened by their association with poached pear or rapadura sugar.
In September 2016, Confiture Parisienne and La Grande Épicerie de Paris collaborated during the Paris exhibition. An exclusive recipe using Gally farm strawberries and Nemours poppy syrup was perfected.
Tea jellies from Confiture Parisienne are made in collaboration with the Parisian Tea house Artéfact. These four recipes are as good, of course, on bread or infused to make a delicately flavoured drink.
With Les Vignerons Parisiens, who mature their vintages in Paris, Confiture Parisienne has made wine jellies that reveal the aroma and appearance of the wines.