Redcurrant and strawberry jam
All the flavours of juicy, red fruit
This jam was prepared by Martine Boyer at Ispagnac in the Lozere region of France, using fruit harvested from her own orchards. The fruit is steeped in sugar for 24 hours before being cooked in small batches. This method ensures maximum fruity flavour and a very special jam.
Preserving : Keep in a cool, dark place after opening.
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