2 jams purchased
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4 jams purchased
SAVE 15%
The ingredients
We have selected for you the most emblematic fruit of our beautiful region: the bitter orange of Vallauris
The second ingredient is cane sugar, which is known to be a little stronger than white sugar, so we can add less. It will give a slightly darker colour to this recipe.
List of ingredients: bigarade orange, cane sugar. Prepared with 52 grams of fruit per 100 grams of finished product. Made in our workshop in Old Nice & prepared by hand.
The history of the recipe
The very first "known" recipe for orange jam was that of Nostradamus, who was a Provencal doctor and author of a book on jams published in 1556. Today, the orange tree continues to be cultivated in the Nice region and used for its flowers and essences in perfumery. The English also used to use this jam for their traditional tea time.
Food combinations
Spread on a slice of toasted and lightly buttered country bread for a delicious breakfast.
On the savoury side, it will work wonders with roast pork, Peking duck or Osso Buco.
Family recipes
The secrets of our grandmothers
A taste of the South
Sun-drenched fruit
In the heart of Old Nice
Jams made in our workshop
Original creations
Handmade
Frequently asked questions
We have chosen not to pasteurise our jams, in order to preserve the taste of the fruit as much as possible. As a result, we cannot go any lower in terms of sugar content without fearing the appearance of mould.
The term "jam" implies a strict legal framework which obliges the use of a relatively high sugar content. We are used to creating original recipes and do not want to restrict our imagination simply to fit into a legal framework. We prefer to give free rein to our ideas and create unique recipes that leave room for the fruit and not the sugar..
In any case, we are very transparent about the ingredients we use and their origins as well as their nutritional values.
What is the difference between cane sugar and white sugar?
cane sugar and white sugar are two types of sugar commonly used in cooking and food production. The main difference between the two is their source and production process.
Cane sugar is produced from sugar cane, a tropical plant grown in many parts of the world. The juice of the sugar cane is pressed to extract the sugar and then crystallised to form cane sugar crystals. Cane sugar has a golden or brown colour and a richer, more complex flavour than white sugar.
White sugar, on the other hand, is usually produced from sugar beet, a plant grown in temperate regions of the world, such as Europe. Sugar beet juice is also pressed to extract the sugar. White sugar is generally thinner and has a white or ivory colour. It is often considered to have a more neutral and sweeter taste than cane sugar.
In terms of nutritional value, cane sugar and white sugar are about the same in terms of calories and carbohydrate content. However, cane sugar often contains slightly higher amounts of nutrients such as calcium, iron and potassium than white sugar due to different production processes.
Ultimately, the choice between cane and white sugar will depend on personal preference and individual nutritional needs.
Our recipes will sometimes use cane sugar and sometimes white sugar, depending on the recipe. Cane sugar has a slightly stronger taste which will be valuable for some recipes and will allow the use of less sugar. As for white sugar, it will be used for example for light coloured fruits, so that the final recipe will keep a rather light colour.e sucre de canne et le sucre blanc sont deux types de sucre couramment utilisés en cuisine et dans la production alimentaire. La principale différence entre les deux est leur source et leur processus de production.
Le sucre de canne est produit à partir de la canne à sucre, une plante tropicale cultivée dans de nombreuses régions du monde. Le jus de la canne à sucre est pressé pour en extraire le sucre, puis cristallisé pour former des cristaux de sucre de canne. Le sucre de canne a une couleur dorée ou brune et a une saveur plus riche et plus complexe que le sucre blanc.
Le sucre blanc, quant à lui, est généralement produit à partir de la betterave à sucre, une plante cultivée dans des régions tempérées du monde, comme en Europe. Le jus de betterave à sucre est également pressé pour en extraire le sucre. Le sucre blanc est généralement plus fin et a une couleur blanche ou ivoire. Il est souvent considéré comme ayant un goût plus neutre et plus sucré que le sucre de canne.
En termes de valeur nutritionnelle, le sucre de canne et le sucre blanc sont à peu près identiques en termes de calories et de teneur en glucides. Cependant, le sucre de canne contient souvent des quantités légèrement plus élevées de nutriments tels que le calcium, le fer et le potassium que le sucre blanc en raison des processus de production différents.
En fin de compte, le choix entre le sucre de canne et le sucre blanc dépendra des préférences personnelles et des besoins nutritionnels individuels.
Nos recettes vont tantôt utiliser du sucre de canne, tantôt du sucre blanc, tout dépend de la recette. Le sucre de canne a un goût un peu plus marqué ce qui va être précieux pour certaines recettes et permettre d’utiliser moins de sucre. Quant au sucre blanc il va être utilisé par exemple pour des fruits aux couleurs claires, afin que la recette final conserve une couleur plutôt claire.