Black, pink or white? Rather red, please. The red currant has an acid-sugar balance that we like more than its counterparts. In jam rather than jelly, it reveals all its flavors, but also its textures!

On pancakes, in a creamy verrine with red fruits, topping a cake, in a meringue pie...


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

natural ingredients


Hérault (France)

#let's savor together