Cherry Jam with Balsamic Vinegar 350 g
€15.50
Tax included
Griotte is used in jam making. This cherry is small and slighty acidic. We reduce acidity while cooking and we mix griot with Balsamic Vinegar to give it a sweet note.
Griotte is used in jam making. This cherry is small and slighty acidic. We reduce acidity while cooking and we mix griot with Balsamic Vinegar to give it a sweet note.
Jams have been developed together with Dominique Gauthier, chef of Beau Rivage, Genève, elected « Chef of the Year 2009 ».
Packaging
Cherry Jam with Balsamic Vinegar is wrapped in stackable glass jar inkwell shapped. Packaging is available in 120g and 350g glass jar. Jars are pasteurized, giving them a 3-year expiry date (DLC/BBD).
Best use
Cherry Jam with Balsamic Vinegar might well be associated with yoghurts, hard cheese, chocolat cakes, crêpes, ice-cream …
CONFGGCV
Data sheet
- Conditioning:
- Glass jar
- BB date:
- 36 months
- Net weight :
- 350 g
Specific References
Le Moulin du Calanquet, in Saint-Rémy de Provence, obtained the High Environmental Value certification for its commitment and the means implemented within the framework of its arboricultural and olive production with a view to actions aimed at reducing its impact and protecting the environment in which it is located.
Griotte is used in jam making. This cherry is small and slighty acidic. We reduce acidity while cooking and we mix griot with Balsamic Vinegar to give it a sweet note.