Carrot jam?! Yes, but not only that. Jeannot Lapin's favourite fruit - ask around the neighbourhood, everyone knows it - goes hand in hand with the sweet passion fruit. And now, vanilla adds a touch of titillation to the whole.
Every jam is handmade with love in our lab’ based in Paris and cooked in very small quantities. Using copper cauldrons was a true desire from the co-founders Nadège and Laura, as it helps to preserve all the taste of the fruits and guarantees a perfect spoonable texture.
Additionally, Confiture Parisienne only uses fresh fruits and a small dose of unrefined cane sugar to obtain the finest jams. Less than 40% sugar!