These products are made with a minimum of 50% fruit, mostly from local sources, strawberries and apricots from Provence, melon from Cavaillon, Chestnuts from Ardèche or Clementine from Corsica, for example.
The recipes are exclusively made with the same fruit, we do not mix the fruits in our products in order to guarantee a high quality of tasting.
History holds that fruit jellies are part of our culinary heritage. We must go back to the Middle Ages to find traces of the first products imported by the Crusaders who preserved the fruit with honey to make dry jam. It was in the 19th century that Provence and Vaucluse began to appropriate its products thanks to the quality of its fruit production.