Our textured quince jam is made near Nice from wild and cultivated quince. It has the typical fruity aromas of quince. The quince, whose botanic name is Cydonia Oblonga, is picked when fully ripe and is first sliced and blanched, candied and then cooked by hand by our master jam makers using a copper cauldron pot. The quince pieces add a nice decorative touch and give the jam its pleasant texture. Their artisanal skills and the authentic recipe guarantee a sweet and tasty creation.
Our quince jam is perfect spread on toast, melba toast or pancakes for breakfast or for a snack. Quince jam also goes well with fresh goats’ cheese or sheep milk cheese.