JAMS

5e7a529c19efd2ee7dbc549d
  • Country Origin: France
IMAGE 1-The mango and passion fruit jam Albert Ménès was designed in our workshop in Nice and was made in an artisanal way. Prepared according to tradition in an open cauldron and monitored throughout its cooking by our master jam makers, this surprising jam is a limited edition from Maison Albert Ménès. In this gourmet and unique creation, the sweet and suave notes of the mango are delicately enhanced by the tangy touch of passion fruit. / IMAGE 2- The Albert Ménès extra green fig and walnut jam is a creation designed in a limited edition for your holiday season. Made with generous pieces of green figs and crunchy walnut chips, let yourself be surprised by the combination of flavors and textures. It is prepared according to tradition in an open copper cauldron, by our master jammers in our workshop in Provence. / IMAGE 3- The Albert Ménès raspberry and rose jam was designed in our workshop in Nice and was handcrafted. Prepared according to tradition in an open cauldron and monitored throughout its cooking by our master jam makers, this surprising creation is a limited edition from Maison Albert Ménès. Made from rose water picked in Grasse, this jam perfectly combines the subtle scent of this exceptional flower with the tangy and fruity notes of raspberry. / IMAGE 4- Invite summer to your breakfast, with the surprising extra jam with watermelon and pitron Albert Ménès, cooked in a cauldron in our workshop in Provence. The tasty notes of watermelon, enhanced by a tangy touch of lemon, perfectly combine pleasure and lightness! / IMAGE 5-The Albert Ménès extra strawberry jam with mint was designed in our workshop in Nice and was handcrafted. Prepared according to tradition in an open cauldron and monitored throughout its cooking by our master jam makers, this surprising jam is a limited edition from Maison Albert Ménès. A touch of originality has been added to the classic extra strawberry jam, combining the delicate scent of the Sengana strawberry with the flavors of fresh mint, picked in the Alpes-Maritimes. A gourmet creation with lightness! / IMAGE 6- The Albert Ménès extra apricot lavender jam was designed in our workshop in Nice and was handcrafted. Prepared according to tradition in an open cauldron and monitored throughout its cooking by our master jam makers, this surprising jam is a limited edition from Maison Albert Ménès. Take off for a tasty trip to the sunny lands of Provence, with this deliciously scented jam! / IMAGE 7- This spread is made by Albert Ménès from a traditional praline. The tasty Piedmont hazelnuts used in this recipe benefit from a Protected Geographical Indication. Entirely natural and without palm oil, it will delight young and old. / IMAGE 8- The extra black cherry jam from France Albert Ménès is prepared in an open copper cauldron and worked by our master jam makers, in our workshop in Provence. This recipe preserves the whole fruit in order to keep the fruity taste and the melting flesh of this French cherry intact. The very rapid cooking of this jam and its high fruit content makes it possible to preserve its aromas and all its flavor. / IMAGE 9- Albert Ménès blackcurrant jam is made near Nice, from blackcurrant with a strong aroma and a typical and fruity taste. Picked at full maturity, these blackcurrants are previously destemmed and then manually prepared in a copper cauldron by our master jammakers. The berries, which have remained whole, form beautiful pieces in the preparation, hence the pleasant texture found in this jam. The artisanal know-how as well as the authentic recipe of the House guarantees a gourmet and tasty creation. / IMAGE 10- This spread is made by Albert Ménès from a traditional crispy praline. The tasty Piedmont hazelnuts used in this recipe benefit from a Protected Geographical Indication. Entirely natural and without palm oil, it will delight young and old / IMAGE 11- The Albert Ménès Morello cherry jam is made near Nice, from Morello cherries with a beautiful black dress and fruity aromas. Picked at full maturity, these oblasinka cherries are pitted beforehand, put in sugar in order to preserve them, then manually prepared in a copper cauldron by our master jammakers. The cherries, which have remained whole, form beautiful pieces in the preparation, hence the pleasant texture found in this jam. The artisanal know-how as well as the authentic recipe of the House guarantees a gourmet and tasty creation. / IMAGE 12- The Albert Ménès quince jam in pieces is made near Nice, from wild and cultivated quinces, with fruity aromas and typical of quince. Picked at full maturity, these quinces, with the botanical name Cydonia Oblonga, are previously blanched in pieces, candied, then prepared manually in a copper cauldron by our master jammers. The quinces form beautiful pieces in the preparation, hence the pleasant texture found in this jam. The artisanal know-how as well as the authentic recipe of the House guarantees a gourmet and tasty creation / IMAGE 13- The Albert Ménès extra strawberry jam is made from strawberries from the Sengana and Mara des Bois varieties, selected for their fresh and characteristic flavors. Picked at full maturity, these strawberries are previously hulled and prepared manually in a copper cauldron by our master jammakers. This artisanal know-how as well as the authentic recipe guarantees a gourmet and tasty creation. / IMAGE 14- Albert Ménès extra raspberry jam is made in Provence, from Willamettes raspberries, selected for their pronounced flavors and their beautiful dark red color. Picked at the start of the season, the Willamettes raspberries are worked whole, previously candied before being cooked for a long time by our master jammers, in an open copper cauldron. This artisanal know-how as well as the authentic recipe guarantees a gourmet and tasty creation. / IMAGE 15-A true local product, the Albert Ménès Provence Fig Jam is made exclusively with figs from Solliès-Pont in the Var. A specific microclimate, maximum sunshine and traditions transmitted over several generations give it its very particular taste, tangy and sweet. Our figs come from the same orchards as the famous figs which obtained the PDO (Protected Designation of Origin) "Fig of Solliès" in 2011. The fig of Solliès-Pont is a purple fig of the black Bourjassotte variety which has the flesh red. It is sweet and juicy, making it one of the tastiest varieties. The figs are harvested at full maturity in September, when they are most tasty. We select them from the cooperative. They are then sliced ​​and transformed into jam in our workshop according to an ancestral recipe. A hint of vanilla extract enhances its intense fruity and floral aromas. / IMAGE 16- Albert Ménès Mirabelle extra jam is made from Lorraine mirabelle plums, selected for their juicy flesh and their PGI (Protected Geographical Indication) designation certifying the quality of the fruit. Picked at the peak of their maturity, the Mirabelle plums are cut in half, pitted and then cooked by hand in an open copper cauldron. The very rapid cooking as well as the low sugar content of this recipe preserve their delicate fruity flavor and their melting texture. This artisanal know-how as well as the authentic recipe guarantees a gourmet and tasty creation. / IMAGE 17- Albert Ménès seeded blackberry jam is made near Nice, using mashed blackberries of different varieties, selected for their powerful aromas. Picked at full maturity, these blackberries with the botanical name Rubus Fruticosus, are previously seeded, passed through a sieve, then prepared manually in a copper cauldron by our master jammers. The smooth texture of this jam is extremely pleasant to taste. The artisanal know-how as well as the traditional recipe of the Maison Albert Ménès guarantees a gourmet and tasty creation. / IMAGE 18- Albert Ménès wild blackberry jam is made near Nice, from a mash of blackberries of different varieties, selected for their powerful aromas and their beautiful black dress. Picked at full maturity, these blackberries with the botanical name Rubus Fruticosus, are prepared whole, manually, and in a copper cauldron by our master jammakers. The artisanal know-how as well as the traditional recipe of the Maison Albert Ménès guarantees a gourmet and tasty creation. / IMAGE 19- Albert Ménès wild blueberry extra jam is made from wild blueberries of wild varieties, selected for their pronounced flavors, both fruity and sweet, and their beautiful, almost black color. Picked when just ripe on small sub-shrubs of less than 60 cm at ground level in the undergrowth , the wild blueberries are then worked whole by our master jam-makers, in an open copper cauldron. This guarantees a pleasant texture on the palate and generous pieces of fruit. The artisanal know-how as well as the traditional recipe of the Maison Albert Ménès guarantees a gourmet and tasty creation. / IMAGE 20- The Albert Ménès French pear jam is made from Williams variety pears, selected for its characteristic flavor. C esigned in our workshop located in Nice, it is manufactured by craftsmen, p repaired according to tradition in an open copper cauldron and monitored throughout its cooking by our jam-masters. In this gourmet and unique creation, the sweet and musky notes of the pear are delicately enhanced by a vanilla touch brought by Bourbon vanilla from Madagascar. / IMAGE 21- The extra jam of four red fruits is an authentic and essential recipe from Maison Albert Ménès. Made from a specific recipe, this jam harmoniously combines the flavors of Strawberry Sengana, Cherry Cherry, Raspberry Willamette and Currant. It is a jam designed for lovers of red fruits, enhanced by a slightly tart note of redcurrant. The red fruits are worked whole by our master jammakers, previously candied, then long cooked in a copper cauldron. This know-how has been perpetuated for almost a hundred years / IMAGE 22- Albert Ménès clementine milk jam, with a melting texture, is the perfect balance between the delicious notes of caramelized milk and the delicate, tangy scent of clementine. This creation is cooked the old-fashioned way in a copper cauldron opened by our master jam maker. This artisanal know-how as well as the authentic recipe guarantees a gourmet and tasty creation. / IMAGE 23- The Albert Ménès extra rhubarb jam is made in Provence, from rhubarbs picked when just ripe and selected for their slightly tart flavor. This jam with a melting and pleasant texture is made by our master jammakers in an open copper cauldron. This artisanal know-how as well as the authentic recipe guarantees a gourmet and tasty creation. / IMAGE 24- Albert Ménès seeded raspberry jam is a House classic, made for several decades according to an exclusive recipe. It is made in a workshop near Nice, from a mash of raspberries of different varieties, selected for their powerful aromas. Picked at full maturity, these raspberries are seeded beforehand, passed through a sieve, then prepared manually in a copper cauldron by our master jammakers. The smooth and seedless texture of this jam is extremely pleasant to taste. The artisanal know-how as well as the traditional recipe of the Maison Albert Ménès guarantees a gourmet and tasty creation. / IMAGE 25- Albert Ménès Whole Mumps Apricot Jam is made from mumps apricots grown in the Mediterranean basin, selected for their tender texture and beautiful young orange color. The fruits picked at good maturity are then washed and then carefully pitted. With a know-how soon centenary, our master jammakers work this exclusive creation in an artisanal way, in large open copper cauldrons. This sweet and slightly tangy jam contains a good fruit content, which guarantees an exceptional fragrance in the mouth. / IMAGE 26- The ideal box for lovers of jams A box consisting of 4 extra jams from France 40g: extra jam from Poire Williams, extra jam from Black Cherry from France, Clementine from Corsica marmalade, and extra strawberry from Dordogne jam. Made from fruits that have slowly ripened in different regions of France, they are carefully prepared in the copper cauldrons of our jam workshop in Provence, thus perpetuating the know-how of our master jam makers. / IMAGE 27- The ideal box for lovers of jams A box made up of 4 extra Provence jams 40g: extra Fig Fig jam, extra Apricot Provence jam, Mandarin Menton marmalade, and confit of Rose de Grasse petals. Made from fruits that have gently ripened under the sun of the south of France, they are carefully prepared in copper cauldrons in our jam workshop in Provence, thus perpetuating the know-how of our master jam makers. / IMAGE 28- The seeded raspberry jam is best enjoyed at breakfast or as an afternoon snack, served with toast, rusks or pancakes. Much more than a simple jam, seeded raspberry jam is a real treat that can also be enjoyed with a teaspoon, for pleasure. It is also used in pastry making as a base for tart pastry or as a filling. / IMAGE 29- The set of three Albert Ménès sweet treats is made up of: - Salted Butter Caramel Cream with Guérande Salt 265 g - Lemon Cream - Lemon Curd 240 g - Corsican Hazelnut Spread 210 g / IMAGE 30- Made by our master jammakers in Provence, this extra Albert Ménès jam divinely combines the flavors of the three red fruits. This recipe is made from organic wild whole blueberries selected for their pronounced flavors, both fruity and sweet, and their beautiful, almost black color. The strawberries in this recipe, from organic farming, are also carefully selected for their sweet flavor and juicy flesh. Organic raspberries are chosen for their slightly tart flavor and their beautiful bright red color. Previously sorted and washed, these fruits are worked with organic sugar and 100% natural fruit pectin, as the only other components of the recipe. During cooking, our master jam makers work the fruit in large copper bowls using a wooden spatula, as in the old fashion. This artisanal know-how as well as the authentic recipe guarantees a gourmet and tasty creation. / IMAGE 31- This recipe signed Albert Ménès, is prepared with apricots and peaches cultivated in organic farming and picked at their full maturity. Sun-soaked, these organic fruits, previously washed and pitted with care, are worked with organic sugar and 100% natural fruit pectin, as the only other components of the recipe. During cooking, our master jam makers turn the fruit in large copper bowls using a wooden spatula, as in the old fashion. The rapid cooking of the fruits allows all their flavors to be preserved intact, while giving them an irresistibly melting texture. Let yourself be carried away by the perfect balance between the slightly tart flavor of the apricot and the sweet and fragrant flesh of peach, two fruits that blend perfectly. / IMAGE 32- This marmalade with delicate candied peel and wonderfully sunny color is prepared according to tradition in our workshop in Provence. Sun-drenched, the oranges selected for the preparation of this recipe come from organic farming. They are worked with organic sugar and 100% natural fruit pectin as the only other components of the recipe. Washed and then cut into thin strips, the oranges are then candied. Mixed with sugar in a bowl, the fruits are then turned the old-fashioned way, in large copper bowls. / IMAGE 33- The Albert Ménès Organic Raspberry Extra Jam is made from raspberries and sugar from organic farming. It is prepared manually in a copper cauldron opened by our master jammers, in the South of France. The very rapid cooking of this jam and its high fruit content makes it possible to preserve its aromas and all its flavor. / IMAGE 34- The Albert Ménès Organic Apricot Jam is made from apricots of the Malatya, Canino and Rouge du Roussillon varieties. The apricots and the sugar used in this preparation come from organic farming. The fruits picked at good maturity, are then washed, cut in half and then carefully pitted. With a know-how that will soon be over a century old, our master jammakers work this creation in an artisanal way, in large open copper cauldrons. The organic apricot jam offers a mild, sweet and slightly tangy flavor. / IMAGE 35- Albert Ménès Extra Fig Fig Provence jam is made from black Bourjassotte variety Solliès figs from organic farming and prepared in an open copper cauldron. Harvested in the Var, these figs selected for their fleshy, crunchy and melting flesh, offer a particularly fragrant flavor. A note of Vanilla Bourbon from Madagascar brings a subtle fragrance to this exceptional jam. The very rapid cooking of this jam and its high fruit content makes it possible to preserve all its aromas and all its flavor. / IMAGE 36- The Albert Ménès Organic Extra Strawberry Jam is made from strawberries and sugar from organic farming. The strawberries are then hulled and prepared manually in an open copper cauldron. The very rapid cooking of this jam and its high fruit content makes it possible to preserve its aromas and all its flavor . / IMAGE 37- Prepared according to tradition in an open cauldron and monitored throughout its cooking by a jam maker, this marmalade of bitter oranges from Spain is a specialty of Maison Albert Ménès. The oranges come from organic farming and the peels, very thinly sliced ​​to release their slightly bitter flavor, are cooked mixed with the orange pulp. / IMAGE 38- The set of three Albert Ménès organic jams is made up of: - Organic Peach and Apricot Jam 230 g - Organic Strawberry, Raspberry and Blueberry Jam 230 g - Organic Orange and Lemon Marmalade 230 g / IMAGE 39- The Marmalade of Clémentine Corse in slices Albert Ménès is an exceptional product. It enhances our terroir because it is made with clementines exclusively from Corsica and harvested at just maturity. The only French clementine, it obtained a PGI (Protected Geographical Indication) in 2007. In addition, the island of beauty offers the Corsican clementine an exceptional temperate climate, which gives it an incomparable color and tangy taste. Clementine marmalade has the distinction of being a product whose sweetness recalls that of candied fruit from our childhood. It also has very few seeds. Our clementines, directly delivered from Corsica, have not undergone any post-harvest treatment. Upon receipt, the fruits are washed and sliced ​​by small delicate hands before being candied according to the ancestral techniques of master confectioners. The fruit thus retains all its flavor and crunchiness. The manual arrangement of the slices makes it a product that attracts the eye with the beauty and originality of its presentation. / IMAGE 40- Prepared according to tradition in an open cauldron and monitored throughout its cooking by a jam maker, this Albert Ménès marmalade manages to balance the different flavors of the citrus fruits that make it up: the acidity of the lemon and the fruitiness of the orange mix with the bitterness of grapefruit. These citrus fruits are selected in Spain, the peels are very thinly sliced ​​to release their slightly bitter flavor and are cooked mixed with the fruit pulp. / IMAGE 41- Prepared according to tradition in an open cauldron and monitored throughout its cooking by a jam maker, this marmalade of bitter oranges from Spain is a specialty of Maison Albert Ménès. The peels, very thinly sliced ​​to release their slightly bitter flavor, are cooked mixed with the pulp of the orange. This almost 100-year-old artisanal know-how as well as the authentic recipe guarantees a gourmet and tasty creation. / IMAGE 42- The Albert Ménès sliced ​​sweet orange marmalade is produced each year in our workshop in Provence upon receipt of fresh fruit, between November and December. The sweet oranges from Spain and the Navel variety are known for both the sweetness and the strength of their taste. Cleaned, cut into slices and then candied with sugar, the oranges are then cooked for a long time by our master jam makers, in an open copper cauldron. Each orange slice is finally delicately placed in the pots, by hand. This artisanal know-how as well as the authentic recipe guarantees a gourmet creation of excellence. / IMAGE 43- Albert Ménès sweet orange marmalade finally offers orange lovers a recipe without bitterness. Oranges are selected in Spain for their sweet and fruity flavors. The fine peel and very fragrant jelly make this sweet orange marmalade a real treat. The artisanal know-how of our master jammakers as well as the authentic recipe guarantees a gourmet and tasty creation. / IMAGE 44- This marmalade of orange and lemon from Spain with bark Albert Ménès brings us back to wonderful sunny colors. Its artisanal confection requires ten days; washed and then cut into thin strips, the fruits are then candied. Mixed with sugar in a bowl, the fruits are turned the old-fashioned way, in large copper cauldrons. / IMAGE 45- This marmalade, prepared from oranges selected from Spanish orchards, is cooked manually in an open copper cauldron. The very rapid cooking and the low sugar content preserve the taste of the fruit intact. / IMAGE 46- This Albert Ménès light marmalade is made from Corsican clementine, selected for their naturally sweet sweetness, and Spanish lemon, acid and fruity. Like all Albert Ménès jams, the preparation of this marmalade is artisanal, cooked in Open copper cauldron. Its secret recipe has been reduced in sugar but enriched with fruit, thus preserving all the intense taste of the meticulously selected citrus fruits. / IMAGE 47- The mandarin marmalade from Menton Albert Ménès is produced each year in our workshop in Provence upon receipt of fresh fruit, between January and February. Menton's mandarins are indeed selected for their delicious flavors and the direct proximity of the producer to our workshop, near Nice. Mandarins are grown without the use of pesticides. Cleaned, cut in half then delicately passed through a sieve, the mandarins are then cooked for a long time by our master jammakers, in an open copper cauldron. This artisanal know-how as well as the authentic recipe guarantees a gourmet creation. The discreet tangerine turns out to be a powerful jam flavor / IMAGE 48- The ideal box for lovers of jams A box made up of 4 extra jams from France 40g: extra jam from Poire Williams, extra jam from Black Cherry from France, Clementine from Corsica marmalade, and extra strawberry from Dordogne jam. Made from fruits that have slowly ripened in different regions of France, they are carefully prepared in the copper cauldrons of our jam workshop in Provence, thus perpetuating the know-how of our master jam makers. / IMAGE 49- The ideal box for lovers of jams A box made up of 4 extra Provence jams 40g: extra Fig Fig jam, extra Apricot Provence jam, Mandarin Menton marmalade, and confit of Rose de Grasse petals. Made from fruits that have gently ripened under the sun of the south of France, they are carefully prepared in copper cauldrons in our jam workshop in Provence, thus perpetuating the know-how of our master jam makers. / IMAGE 50- This marmalade with delicate candied peel and wonderfully sunny color is prepared according to tradition in our workshop in Provence. Sun-drenched, the oranges selected for the preparation of this recipe come from organic farming. They are worked with organic sugar and 100% natural fruit pectin as the only other components of the recipe. Washed and then cut into thin strips, the oranges are then candied. Mixed with sugar in a bowl, the fruits are then turned the old-fashioned way, in large copper bowls. / IMAGE 51- This spread is made by Albert Ménès from a traditional crispy praline. The tasty Piedmont hazelnuts used in this recipe benefit from a Protected Geographical Indication. Entirely natural and without palm oil, it will delight young and old. / IMAGE 52- This Albert Ménès jam, prepared with high-quality Provençal apricots, is cooked manually in an open copper cauldron. The very rapid cooking and the low sugar content preserve the taste of the fruit intact. / IMAGE 53- This jam is cooked manually in an open copper cauldron. The very rapid cooking and the reduced sugar content preserve the taste of the fruit intact. / IMAGE 54- This jam is made from wild blueberry, selected for its intense and tangy aroma. Manually prepared in an open copper cauldron, this recipe preserves the tastes of the fruit intact. / IMAGE 55- A true local product, the Albert Ménès Provence Fig Jam is made exclusively with figs from Solliès-Pont in the Var. A specific microclimate, maximum sunshine and traditions transmitted over several generations give it its very particular taste, tangy and sweet. Our figs come from the same orchards as the famous figs which obtained the PDO (Protected Designation of Origin) "Fig of Solliès" in 2011. The fig of Solliès-Pont is a purple fig of the black Bourjassotte variety which has the flesh red. It is sweet and juicy, making it one of the tastiest varieties. The figs are harvested at full maturity in September, when they are most tasty. We select them from the cooperative. They are then sliced ​​and transformed into jam in our workshop according to an ancestral recipe. The very rapid cooking and the low sugar content preserve the taste of the fruit intact. / IMAGE 56- This jam is made from Mirabelles de Lorraine. Selected for their juicy flesh and picked at the peak of their maturity, they are cooked by hand in an open copper cauldron. The very rapid cooking as well as the low sugar content of this recipe preserve their delicate fruity flavor and their melting texture. / IMAGE 57- The Albert Ménès Violet Flower Confit is made with flowers from the Côte d'Azur, which are grown under the Mediterranean sun, without treatment after flowering. These flowers are picked by hand with tact and delicacy in order to preserve the integrity of the petals. They bring to our confits an incomparable refinement and taste. The violet used for this confit found its setting in Tourettes sur Loup, a small hilltop village typical of the hinterland of Nice, where it has been cultivated for over a hundred years. The victoria variety was chosen by the producers for its fragrant properties. Received in our workshop in Carros, these flowers are then worked by our master jam makers, using ancestral recipes.