All our preparations are handmade in copper basins, in the heart of Provence.
Why use a copper cauldron?
Copper is an ideal material to prepare a jam because it absorbs very quickly the heat of the fire and distributes it uniformly. In fact, the cooking of the jam must not exceed 110°, the temperature at which the fructose caramelizes, and therefore makes lose their fruit aromas. The copper prevents hot spots and allows a homogeneous cooking temperature. In addition, during cooking, the fruits release the pectin molecules naturally present in the cell wall. Once again, copper has an important advantage: it promotes the binding of these long molecules. Once bound together, the pectin molecules form a network, like a sort of three-dimensional net that invades the whole pot and ‘trap’ water and aromas.
The shape of the container:
The flared basin shape promotes evaporation. The sugar content in the jam is then higher faster, the cooking lasts less time and the taste of the fruit is less altered.
Alcohol abuse is dangerous for your health, consume in moderation. The consumption of alcoholic beverages during pregnancy, even in small quantities, can have serious consequences on the health of the child. Selling or offering alcoholic beverages to minors under the age of eighteen is prohibited.