This home-made jam, cooked in a copper cauldron, is with selected whole apricots. This local product allies the sweetness of the apricot to the crisp of the flaked almond. To consume without moderation on your sandwiches or your pancakes.

Flagship product of the Burgundian cooking, the blackcurrant is a fruit traditionally transformed into liqueur. This jam is rich in the flavors and the perfume of the blackcurrant, and maybe used by diverse manners, in particular during a snack, on a slice of grilled brioche

This jam full of flavors can be tasted in a yoghurt, in a fruit baked in batter or in accompaniment of a foie gra,bBut especially on a toasted slice of bread covered with slightly salted butter.

Often associated in various dishes, the fig and the walnut proved their complementarity. Combined here in a jam, these two traditional products can accompany your cheeses or a foie gras, or still cover a grilled and buttered slice of rye bread.

Very fragrant and timeless, this delicious jam brings with her the traditions of Morvan and its forests. The craft cooking in the cauldron gives a product of an exceptional quality and 100 % natural. We can easily imagine this jam covering a beautiful buttered slice of bread.

From a very wide-spread recipe of very wide-spread jam, this product innovates with this small touch of Burgundy which brings the cream of black currant. A craft product, cooked in a copper cauldron according to traditional techniques, which will delight everybody, by incorporating it, for example, in a good croissant fresh out of the oven