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I prepare all my jams delicately,

with fully ripen fruit I harvest myself close from home,
with herbs & freshly picked flowers
and organic cane sugar.

Cooking in a 8 l cauldron.

corsican citrus jams
3 citrus organic jam (orange, lemon, grapefruit)
4 citrus organic jam (orange, mandarin, lemon, Sevilla orange)
5 citrus organic jam (orange, Borneo lemon, mandarin, bergamot, combava)
bergamot organic jam
citron organic jam
clementine organic jam
clementine & Christmas spices organic jam
kumquat organic jam
lemon organic jam
lemon & ginger organic jam
Bornéo lemon organic jam
lime organic jam
lime & ginger organic jam
mandarin organic jam
orange organic jam
orange & ginger organic jam
Sevilia orange organic jam
grapefruit organic jam

other corsican fruit jams
abricot jam
arbutus berry organic jam
feijoa (=Brasil guava) organic jam
fig organic jam
fig & wallnut organic jam
Japan medlar organic jam
morello cherry jam
myrtle organic jam
peach organic jam
plum organic jam
quince jam
raspberry jam
raspberry & blackberry jam
sweet patato organic jam
green tomato organic jam
watermelon jam

corsican herb jams
wild fennel organic jam
wild nepita organic jam (mint flavoured traditional corsican herb)
wild oregano organic jam
wild rosemary organic jam
vervein organic jam

corsican flower jams
citrus flower organic jam
helichrysum organic jam
rose organic jam
elder flower organic jam

 

I prepare my jams from fruit or herbs grown in Corsica.
I favour:

           

* nearby crops (< 5 km from Coccola for the most part). 

* certified organic.
       or if not they come from environment friendly family gardens. (in order to offer other flavours, but without organic certification).
* from tasty varieties, fully ripe and freshly picked.
       

Other ingredients :               

* organic cane sugar, for all recipes, without exception.

* sometimes organic fresh ginger or spice.   
* sometimes organic agar agar to allow to set.

and that’s all!  
           

I take jars back if in good shape, cleaned and dry