4 Red fruits Jam Lucien Georgelin
For decades now, Lucien Georgelin has been keen to design jams. In the heart of the South-West, that made them both tasty with prime ingredients .
First, 4 Red Fruits jam 100% from fruit includes strawberries, cherries, raspberries and red-currants. Indeed they come together for a very gourmet marriage!
Therefore, you will undoubtedly appreciate in our recipe, the incomparable taste of our red fruits. Indeed it is rich in its exclusive composition of fruits . Delicious red fruits, a little sugar extracted from fruits, pectin which is the essential ingredient in any jam recipe and that’s it. No addition of aromas, additives, colorings or preservatives : pure gourmet.
Flavors and aromas of authenticity reinforced by slow cooking in a cauldron as in the past, enough to delight the most demanding gourmets.
Our jam recipes, cooked in the spirit of “home-made”, will be equally appreciated on slices of fresh or toasted bread, during breakfast, or even combined in your favorite cake recipe!
- Red fruits 60% (strawberries, morello cherries, raspberries, currants)
- Sugars extracted from fruits
- Gelling agent: pectins
Directions for use: Before opening, store at room temperature. After opening, keep refrigerated and consume within 10 days.
Simply spread on a slice of bread, enjoy Lucien Georgelin’s jam at snack or breakfast time, with your coffee or tea .
How to use: keep at room temperature. After opening keep in fridge and consume within 10 days.
Who is Lucien Georgelin?
Lucien was born and raised in Southwestern France. This region known for its rich terroir, a soil that has given the world Cognac, Armagnac, and Bordeaux wines.
This dense earth, criss crossed by rivers, gives birth to a wide variety of fruit. Raspberries, blueberries, apricots, blackcurrants, mirabelles, quinces, nectarines and reine claudes, among many others. They fill the hilly landscape with vibrant dots of color.
Before making his mark on French gastronomy with his fruit spreads, he was a humble fruit farmer, cultivating fruit from a kaleidoscopic array of orchards, learning the secrets of the region’s rich ecosystems.
He used traditional recipes that were handed down to him by his mother, and cooked them in his own kitchen, with his own battered copper pot. The slow-cooking process, combined with the unique thermal qualities of the copper cauldron, yielded fruit preserves that befuddled the tastebuds of Lucien’s first customers. Indeed, these jams were made with more fruit and less sugar, which brought out the true aroma of the fruit. Only a former fruit farmer could have thought of creating jams that way.