Jardin Jardine

Cooked in a cauldron, simmered for many hours, our farmhouse ketchup is made with more than 85% of tomatoes from our gardens, some onions, cider vinegar, spices and very little sugar (less than 5%).

To prepare our mustard, several steps are necessary:
The black mustard seeds are first carefully sorted and cleaned before being mixed with vinegar for a few days of maceration.
The seeds are then crushed and finely sieved before being seasoned.
The mustard is a fresh product, no cooking or pasteurisation is carried out before it is put in the jar.

Our chestnuts are cooked according to the rules of the art, peeled by hand, cooked in water and then finely sieved. The chestnut purée is then added to a sugar syrup heated to 118°c (petit boulé).
The chestnut cream then takes on texture and colour as it simmers gently.

Strawberry jam, as all the grannies will tell you, is per-son-nel.
Each one is different and each one prefers it this way and certainly not that way!
We like it as close to the fruit as possible. The secret is cooking in a copper cauldron, of course, but not for too long, just long enough.
So everything is there: an electric strawberry colour, an intact fruit flavour and a voluptuous texture that spreads perfectly on the slice of bread without dripping everywhere.

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