Cherry Jam with Balsamic Vinegar 220 g
Griotte (sour cherry/Morello cherry) is used in jam making. This cherry is small and slighty acidic.
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 ».
Cherry Jam with Balsamic Vinegar is wrapped in stackable glass jar inkwell shapped. Packaging is available in 220g and 350g glass jar. Jars are pasteurized, giving them a 3-year expiry date (DLC/BBD).
Cherry Jam with Balsamic Vinegar might well be associated with yoghurts, hard cheese, chocolat cakes, crêpes, ice-cream …
- Glass jar
- BB date:
- 36 months
- Net weight :
- 220 g
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.