Produced in Bar-Le-Duc, 200 kms East of Paris, this jam is a rare delicacy. The seeds are removed using a goose feather in order to keep the berries undamaged. Only 3 to 5 kilos of fruit can be processed per day by this labour-intensive method. The whitecurrants are then dipped in a copper preserving pan containing boiling sugar syrup. The result is astonishing, an explosion of fresh whitecurrant flavours, as though the fruit has has just been picked and added to the syrup. The whitecurrants have a particularly delicate aroma, much appreciated by connoisseurs.
Serving suggestion : on toast, scones, vanilla ice-cream, or served with foie gras, game, scallops.