The traditional organic jams of the Counts of Provence are cooked in Provence with ancestral traditional know-how from fruits grown in France.
Their know-how, over 30 years old, has enabled them to develop recipes rich in flavor, delicately sweetened with cane sugar.
They opted for cooking in a cauldron, a traditional method used by our grandmothers because the width of the cauldron allows good heat distribution, even cooking and avoids overcooking.
The taste is therefore heightened!
Cooking in a cauldron also preserves the environment because the temperature rise is faster, which saves energy.
Their raw materials come from organic farming.