Redcurrant Jam

Black, pink or white? Red, please. Redcurrants have a sweet-tart balance that we prefer to their counterparts—a tangy brightness and fruity sweetness that blend in perfect harmony. And it is in jam rather than jelly that they reveal all their flavors, as well as their textures: the small round berries that crunch slightly under the tooth, the bright red juice that colors every slice of toast.

Red, bright and bold—authentic redcurrant jam

Made with 52g of redcurrants per 100g in our artisanal workshop in Le Bosc (Hérault), this artisanal redcurrant jam prioritizes texture over clarity—jam over jelly. It preserves the whole or slightly burst berries for a unique mouthfeel: the frank tartness of the redcurrant, softened by cane sugar. No preservatives or colorings: redcurrants in all their authenticity.

Recipe ideas & uses:

•      On pancakes—the ultimate tangy classic

•      In a creamy red fruit and mascarpone verrine

•      As a glossy topping for a cake or layer cake

•      In a redcurrant meringue tart—tartness and sweetness

•      Jam-filled shortbread cookies—L'Épicurien signature recipe

•      Coulis over panna cotta or fromage blanc

•      With foie gras or duck breast—a sweet-and-savory pairing

 320 g

• Ingredients
• Nutritional values
• Recipes

• Made with 50g of fruit per 100g. Redcurrants 52% (EU origin), cane sugar, gelling agent: fruit pectin.
• Energy: 977kJ / 230kcal; Fat: <0.5g, of which saturates: <0.1g; Carbohydrates: 55g, of which sugars: 55g; Protein: 0.6g; Salt: 0.02g
• Click here to see the jam shortbread recipe